■ 


W      Si 


CtTTg^'' 


UNIVERSITY  @F 
ILLINOIS  UiRARY 

AT  URBANA  CHAMPAIGN 

OAK  STRUT 

LIBRARY  fA6JUf Y 


CORNER  BOOK  SHOP 

102  FOURTH  AVENUE 
HEW  TOOK  3,  H.I. 


Grayville 


Cook  Book 


1912-1913 


Published  by 

The  Ladies  of  the  M.  £.  Church 

GRAYVILLE.  ILLINOIS 


The  old  Anglo  Saxon  idea  of  the  lady  or  the  loaf  giver  still  holds 
good,  though  conditions  have  changed;  there  is  no  higher  avocation  than 
being  priestess  of  the  home,  looking  to  the  health  and  happiness  of  the 
family.  The  quotation  "Whom  God  hath  joined  in  matrimony,  ill-cooked 
joints  and  ill-cooked  potatoes  have  very  often  put  asunder,"  is  very  apt. 

In  giving  this  book  to  the  public  we,  the  members  of  this  committee, 
have  endeavored  to  assemble  tried  and  tested  recipes  that  would  meet  all 
the  needs  of  the  most  discriminating  housewife.  We  desire  to  express  our 
gratitude  to  the  friends  who  have  contributed  to  the  success  of  this  work  by 
responding  so  promptly  to  our  requests  for  recipes. 

Mrs.  George  Mathews 
Mrs.  J.  B.  Jolly 
Mrs.  S.  P.  Ronalds 
Mrs.  Charles  Melrose. 


"See  that  your  kitchen  fire  be  bright, 

And  your  hands  be  neat  and  skilled, 
For  the  love  of  man  oft  takes  its  flight 
If  his  stomach  be  not  well  filled." 


Index 


Beef  (Roast)   19-24 

Biscuit 49-50 

Bread 44-51 

Bouillon 12 

Cakes 53-66 

Candies 104-106 

Canned  Fruit 98-99 

Cheese. 95-97 

Chicken 26-29 

Cocktail 15 

Cookies 67-71 

Doughnuts 71-72 

Fish 13-14 

Fruit  as  Remedies 107-108 

Frozen  Desserts 93-95 

Game 25-29 

Ginger  Bread 72-73 

Ham 21-24 

Hints  on  Serving 9-10 

Hot  Cross-buns % 46 

Miscellaneous 107-109 

Oysters. 15-17 

Parker  House  Rolls 46 

Pickles 99-104 

Pies 74-82 

Pork  (Roast) 19 

Puddings 83-92 

Roasts : 18-24 

Salads 30-38 

Salmon 13-14 

Sandwiches 97-98 

Short  Cake 81-82 

Soup 11-12 

Steak 18-21 

Turkey  (Roast) 25 

Vegetable 39-43 


GRAYVILLE  COOK  BOOK  9 


Hints  on  Serving 

We  have  come  to  know  that  the  pleasure  of  eating  any  article  of 
food  is  enhanced  by  the  manner  in  which  it  is  served;  thus,  that  it  is 
that  we  are  interested  in  the  best  approved  ways  of  laying  the  table 
and  serving  meals. 

Be  the  meal  what  it  may,  the  table  is  laid  in  two  ways,  i.  e.,  either 
for  serving  the  food  from  the  table,  or  from  the  side  table.  Serving  a 
meal  from  the  side  table  calls  for  the  assistance  of  at  least  one  capable 
waitress.  In  either  case  the  laying  of  the  table,  as  far  as  the  " cover" 
is  concerned  is  the  same. 

The  term  "cover"  includes  a  plate,  tumbler,  napkin,  and  such 
silver  as  is  needed  by  one  person,  in  partaking  of  the  various  dishes  of 
the  meal,  laid  in  suitable  space.  The  plate  occupies  the  center  of  this 
space ;  at  the  right  of  the  plate  the  knives  are  disposed  in  order  of  use, 
the  one  farthest  from  the  place  being  the  first  used.  Beyond  the  knives 
are  disposed  the  soup  spoon  (bowl  upward)  and  fork  for  oysters,  when 
these  articles  are  included  in  the  menu.  At  the  point  of  the  knife  the 
tumbler  is  placed,  and  on  the  plate,  the  napkin,  neatly  folded.  When 
the  plate  holds  oysters,  melon,  fruit,  cocktail  etc.,  the  napkin  is  laid 
beyond  the  forks.  At  the  left  of  the  plate  the  forks,  tines  upwards,  are 
disposed  in  the  order  of  use,  the  one  farthest  from  the  plate  being  the 
one  first  needed.  For  other  meals  than  dinner,  a  butter  plate,  or  a 
bread  and  butter  plate  with  " spreader"  across  one  side,  may  be  used; 
this  plate  stands  above  the  forks  and  a  little  to  the  right  of  them. 

When  the  meal  is  served  from  the  side  table,  the  space  within  the 
covers  is  reserved  for  flowers  with  possibly  a  dish  or  two  of  bonbons, 
which  serve  as  part  of  the  decoration.  After  jellies,  pickles,  olives, 
rolls,  wafers,  etc.,  have  been  passed,  they  are  returned  to  their  respective 
place  on  the  sideboard,  as  no  food  other  than  that  on  individual  plates, 
appears  upon  the  table.  The  waitress  keeps  an  eye  upon  the  plates 
and  is  quick  to  note  and  supply  the  needs  of  any  one. 

When  the  meal  is  served  from  the  side  table,  a  plate  should  always 
occupy  the  center  of  the  cover  space  until  the  table  is  cleared  for  des- 
sert. When  the  meal  is  served  from  the  table,  less  space  is  given  to 
floral  decoration;  the  dishes,  as  roast,  fish,  salad  or  main  dish  of  the 
dessert,  are  set  between  the  "cover"  of  host  or  hostess,  and  the  decora- 
tions, that  the  portions  may  be  made  ready  and  put  in  place  on  indi- 
vidual plates  by  the  host  or  hostess.  Jellies,  olives,  bread,  butter  and 
water  may  be  given  a  place  on  the  table,  but  all  articles  belonging  to  one 
course,  as  cucumbers  served  with  fish,  must  be  removed  from  the  table 
before  the  next  course  is  put  in  place.  That  is,  no  articles  should  be 
upon  the  table  save  those  pertaining  to  the  course  in  progress. 


10  GRAYVILLE  COOK  BOOK 

SERVING  MEALS. 

The  guest  of  honor  sits  at  the  right  hand  of  the  person  who  sits  at 
the  head  of  the  table  (the  seat  farthest  from  the  entrance  to  the  dining 
room).  It  is  quite  customary  to  serve  each  course  to  the  guest  of  honor 
first,  but  it  is  preferable  to  serve  first,  alternately,  the  guest  of  honor 
and  the  guest  at  the  left  of  the  person  who  sits  at  the  foot  of  the  table. 

SIDE  AT  WHICH  DISHES  ARE  SET  DOWN,  PRESENTED  AND 

REMOVED. 

All  china  and  silver  are  set  down -and  removed  from  the  right  of 
the  individual  served.  Dishes  from  which  one  is  to  help  himself,  (as 
bread,  olives,  bonbons,  etc.),  are  presented  at  the  left  hand.  When 
the  meal  is  served  from  the  side  table,  the  cover  or  service  plate  is  not 
removed  with  the  oyster  or  soup  plate,  which  in  turn  is  set  down  upon 
it,  but  is  left  in  place  until  after  the  entree,  when  both  service  and 
entree  plates  are  replaced  by  the  plate  for  the  roast. 

When  the  meal  is  served  from  the  table,  the  maid  brings  a  plate  in 
each  hand  and  sets  one  down  before  the  dish  which  is  to  be  served.  The 
host  or  hostess  puts  a  portion  of  food  upon  the  plate,  and  the  maid 
takes  it  up,  sets  down  the  other  plate,  and  carries  the  first  to  the  one 
for  whom  it  is  prepared.  She  then  brings  another  plate  to  be  set  down 
when  the  second  has  been  made  ready.  Piles  of  plates  are  considered 
a  breach  of  good  service  and  should  not  appear  upon  the  table. 

After  a  course  has  been  finished  the  silver  is  first  taken  up  on  a 
tray,  then  the  plates  are  removed,  one  at  a  time,  or  one  in  each  hand 
of  the  waitress.  The  same  order  holds  good  when  removing  carvers 
and  platters.  In  removing  dishes  and  silver,  begin  with  the  one  first 
served. 


E.  A.  GREEN 

Physician  and  Surgeon 
GRAYVILLE,  ILL.        Both  Phones 


GRAYVILLE  COOK  BOOK  11 


Soups 


One  morning  in  the  garden  bed 
The  onion  and  the  carrot  said, 

Unto  the  parsley  group: 
"Oh,  when  shall  we  three  meet  again, 

In  thunder,  lightning,  hail  or  rain?" 
"Alas!"  replied  in  tones  of  pain, 

The  parsley,  "In  the  soup." 

TOMArO  SOUP. 

One  pint  ripe  tomatoes,  a  pinch  of  soda,  butter  the  size  of  an  egg, 
one  quart  rich  sweet  milk.  Put  the  tomatoes  in  a  saucepan,  cook,  and 
then  rub  through  a  sieve,  return  to  the  fire,  add  the  soda,  skim  off  the 
yellow  scum,  then  add  the  butter,  salt  and  pepper  to  taste;  then  turn 
into  this  the  milk,  which  has  been  previously  heated,  let  all  boil  up  once; 
serve  immediately. — Mrs.  Addie  Melrose. 

TOMATO  CREAM  SOUP. 

One  quart  tomatoes  run  through  a  flour  sifter,  one  quart  water, 
one  saltspoon  salt,  one-half  cup  rice.  Boil  together  until  rice  is  done 
(about  one  hour)  add  one  teaspoon  soda,  then  skim.  Then  add  one 
pint  milk  and  let  boil;  add  half  cup  butter  in  which  two  tablespoons 
flour  have  been  creamed. — Mary  Melrose. 

NOODLES  FOR  SOUP. 

Three  eggs,  three  tablespoons  new  milk,  and  flour  to  make  stiff 
dough;  roll  as  thin  as  possible,  put  where  it  will  dry  one  hour 
or  more,  then  roll  up  and  cut  as  thin  as  possible;  drop  in  a  few  at  a 
time.  After  all  are  in  broth,  let  cook  twenty  minutes. — Mrs.  E.  Hun- 
singer. 

NOODLES. 

Five  eggs,  salt,  flour  until  very  stiff;  roll  out  thin  and  cut  very 
thin.— Mrs.  E.  E.  St.  John. 

CREAM  OF  CELERY  SOUP. 

Rub  two  tablespoons  flour  and  butter  together  and  heat  a  pint  of 
milk;  stir  in  gradually,  then  add  celery  stock.     Season  with  salt  and 


12  GRAYVILLE  COOK  BOOK 

pepper,  a  little  cayenne  pepper.  Cut  celery  into  inch  lengths  and 
cover  with  one  and  one-half  pints  cold  water  and  cook  about  three 
hours  or  longer,  then  strain  through  a  cheesecloth.  This  stock  may  be 
kept  indefinitely.     Season  with  onion  if  desired.     (For  six  persons.) 

SPLIT  PEA  SOUP. 

Make  a  good  stock  of  beef  and  ham  bones.  Soak  a  pint  of  split 
peas  over  night,  add  to  stock,  a  bunch  of  celery  leaves  and  parsley,  a 
little  onion  chopped  fine,  and  boil  until  peas  are  dissolved.  This  makes 
a  good  thick  soup. — Mrs.  E.  J.  Briswalter. 

BOUILLON. 

Boil  beef  with  one-quarter  cup  of  carrots,  celery,  sweet  pepper, 
Spanish  onion  and  two  tomatoes,  eight  cloves,  salt  and  pepper  to 
taste.  Strain  stock  through  three  layers  of  cheesecloth.  Cool  and 
remove  all  fat.  Strain  again.  Serve  cold  or  hot.  If  cold,  with  cracked 
ice. 

CHICKEN  CONSOMME. 

In  eight  cups  of  chicken  stock,  without  fat,  simmer  one -quarter 
cup  each  of  celery  and  onion,  season  highly.  Strain,  add  sprigs  of 
parsley.     Serve. 


J.  A.  HOELZLE 

Saddles  and  Harness 

Grayville.  -   Illinois 


GRAYVILLE  COOK  BOOK  13 


Fish 


Master;  I  marvel  how  the  fishes  live  in  the  sea! 

Why,  as  men  do  a'land;  the  great  ones  eat  up  the  little  ones. 

CODFISH  BALLS. 

One  teacup  of  grated  codfish,  add  two  cups  of  mashed  potatoes 
seasoned;  make  into  balls  the  size  of  an  egg;  roll  in  flour,  then  brown 
them  in  hot  butter  or  lard  and  keep  hot  until  ready  to  serve. — Mrs. 
Cora  Vincent. 

BAKED  MACKEREL. 

One  or  more  mackerel,  wash  well  and  soak  twelve  hours,  then  wash 
again  and  roll  in  flour,  pepper  it  lightly,  then  lay  in  pan,  and  to  each 
mackerel  add  one  teaspoon  butter,  one  pint  water,  and  put  in  hot  oven 
and  bake  about  twenty  minutes,  then  serve  on  slices  of  bread  toasted 
a  light  brown  and  buttered. 

TO  COOK  MACKEREL  WELL. 

Select  medium  or  small  mackerel;  wash  well,  cover  with  one  and 
one-half  or  two  quarts  cold  water,  let  come  to  boiling  point,  then  pour 
all  the  water  off  and  refill  pan  with  hot  water,  set  on  one  side  of  stove 
until  everything  is  ready  for  breakfast,  place 'fish  on  platter,  add  a  few 
pieces  of  butter  and  pepper  lightly.  Serve  with  poached  eggs  on 
toast. — Mrs.  J.  S.  Lindsay. 

LOBSTER  A  LA  NEWBURG. 

Mash  the  yolks  of  six  hard  boiled  eggs  with  one  teaspoon  salt, 
one-fourth  teaspoon  dry  mustard,  a  pinch  of  red  pepper,  tablespoon 
butter,  one  tablespoon  flour,  one  cup  milk  with  one-half  cup  cream. 
Put  in  double  boiler  and  cook  until  thick,  add  lobster  and  chopped 
whites  of  eggs.  Let  this  cook  up  good.  Pour  in  one-half  glass  of 
sherry  wine  just  before  serving. — Besse  Vincent. 

SALMON  CROQUETTES. 

Drain  the  liquor  from  a  small  can  of  salmon,  remove  the  bones 
and  chop  very  fine.  Boil  a  cup  of  milk  and  stir  in  a  tablespoonful  of 
flour  rubbed  smooth  in  two  tablespoonfuls  of  butter,  add  chopped 
salmon  and  boil  one  minute.  Stir  in  two  well-beaten  eggs  and  remove 
from  the  fire.  When  cold  make  into  croquettes,  dip  in  beaten  egg, 
roll  in  bread  crumbs  and  fry. — Mrs.  Madden. 


14  GRAYVILLE  COOK  BOOK 

SALMON  LOAF. 

One  can  salmon,  remove  the  oil  and  pinch  up  fine,  one-half  cup 
fine  bread  crumbs,  yolks  of  four  eggs,  well  beaten;  four  tablespoons 
melted  butter,  one-fourth  teaspoon  salt,  one  level  teaspoon  poultry- 
dressing,  one  level  teaspoon  finely  chopped  parsley,  whites  of  four  eggs, 
well  beaten;  mix  in  the  order  given,  and  steam  in  a  mold  one  hour. 
Serve  hot  or  cold. — Mrs.  E.  M.  Jennings. 

SALMON  LOAF. 

One  can  salmon,  one-half  cup  cracker  crumbs,  or  stale  bread 
crumbs  and  crackers  mixed,  three  eggs,  well  beaten;  two  tablespoons 
butter,  salt  and  pepper  to  taste.  Mix  all  well  together  and  steam  one 
hour  in  a  buttered  bowl  or  dish,  keeping  well  covered.  When  cold, 
turn  out  of  bowl.  Slice  thin  and  garnish  with  parsley  or  thinly  sliced 
lemon. — Mrs.  J.  C.  Harmon. 

SALMON  LOAF. 

One  can  salmon,  eight  crackers,  four  eggs,  one  medium-sized  onion, 
salt  and  pepper  to  taste. 

Sauce. — Two  tablespoons  butter,  two  tablespoons  flour,  one  coffee 
cup  milk,  salt  and  pepper.  Drain  and  pick  salmon  to  pieces  and  roll 
crackers,  grind  onion,  and  egg  unbeaten.  Pack  in  buttered  mold  and 
boil  one  hour.  For  the  sauce,  blend  the  melted  butter  and  flour  thor- 
oughly; add  milk,  stirring  constantly  until  thickened.  Turn  salmon  on 
plate,  garnish  with  parsley  and  hard  boiled  eggs.  With  each  slice  of 
the  salmon  serve  a  spoonful  of  sauce. — Mrs.  Sam  Blair. 

CREAMED  SALMON. 

One-half  pound  can  salmon,  one-half  cup  sweet  milk,  one-fourth 
teaspoon  pepper,  one  teaspoon  butter,  one-fourth  teaspoon  salt;  mix 
well  and  serve  with  sliced  lemons.  Serve  while  warm. — Mrs.  M. 
Eastwood. 

SALMON  SALAD. 

One  can  salmon  free  from  bone  and  oil,  three  stalks  celery  chopped 
fine,  whites  of  three  hard  boiled  eggs  chopped,  mix  all  together.  Use 
mayonnaise  dressing. 

BAKED  SALMON. 

Remove  carefully  one  can  of  salmon,  free  from  oil ;  put  in  buttered 
pan,  pour  in  dressing  made  of  one  tablespoon  of  flour,  one  of  butter  and 
one  cup  of  boiling  water.  Place  in  oven  for  twenty  to  thirty  minutes. 
Remove  with  cake  turner  to  platter;  serve  with  two  hard  boiled  eggs, 
and  one  lemon  thinly  sliced. — Mrs.  J.  B.  Jolly. 


GRAYVILLE  COOK  BOOK  15 


Oysters 


Why,  then,  the  world's  mine  oyster 
Which  I  with  sword  will  open. 

OYSTER  COCKTAIL. 

Place  five  or  six  oysters  into  each  glass.  For  twelve  cocktails 
allow  seven  teaspoons  each  of  prepared  horse-radish,  tomato  catsup 
and  vinegar,  ten  teaspoons  of  lemon  juice  and  one  of  tabasco  sauce. 
Thoroughly  mix  this  dressing  and  put  an  equal  quantity  into  each 
glass.  Both  oysters  and  dressing  should  be  very  cold. — Mrs.  R.  S. 
P  runty. 

OYSTER  PIE. 

One  pint  oysters  makes  two  pies.  Line  two  pie  tins  with  pie 
crust,  put  in  layer  of  oysters  to  cover  crust,  salt,  pepper  and  lumps  of 
butter,  then  over  this  two  finely  chopped  hard  boiled  eggs  to  each 
pie.  Bake  with  top  crust. — Mrs.  N.  E.  Roberts. 

MOCK  FRIED  OYSTERS. 

Chop  half  pound  round  steak  and  cove  oysters  from  one  can,  mix 
with  one  egg,  well  beaten;  season  with  salt  and  pepper,  add  half  cup 
of  liquor  from  oysters,  thicken  with  rolled  cracker  crumbs,  make  into 
cakes  the  size  of  fresh  oysters,  roll  in  beaten  egg  and  cracker  crumbs, 
then  fry  in  hot  lard  a  delicate  brown. — Flora  E.  Reed. 

CHAFING  DISH  OYSTERS. 

Stew  a  bunch  of  celery  until  tender.  Drain  liquor  from  can  of 
mushrooms  and  add  them  to  the  celery  and  let  them  cook  a  few  min- 
utes, put  in  generous  piece  of  butter,  then  add  a  quart  of  oysters;  season 
with  cayenne  or  black  pepper  and  salt.  Thicken  with  cracker  crumbs 
and  lastly  add  a  little  cream.     Serve  very  hot. — Mrs.  Pearl  W.  Henkle. 

FILLING  FOR  OYSTER  PATTIES. 

Rub  together  until  smooth,  one  raw  egg  and  two  tablespoons  of 
flour,  gradually  add  one  pint  of  cold  sweet  cream.  Cook  in  double 
vessel  until  thick,  stirring  constantly  before  removing  from  the  stove. 


16  GRAYVILLE  COOK  BOOK 

Add  large  lump  of  butter  and  the  oysters  which  have  been  heated  first, 
enough  to  ruffle  the  edges,  a  small  quantity  of  the  heated  liquor  may 
be  added  also.  Fill  pat  tie  shells  and  serve  at  once. — Mrs.  George 
Hodson,  Evansville,  Indiana. 

BROILED  OYSTERS. 

Drain  oysters  well,  and  dry  them  with  a  napkin.  Have  a  griddle 
hot  and  well  buttered,  season  the  oysters,  lay  them  on  the  griddle  and 
brown  on  both  sides.  Serve  them  on  a  hot  plate  with  plenty  of  but- 
ter.— Mrs.  S.  P.  Ronalds. 

SCRAMBLED  OYSTERS. 

One  quart  oysters,  two  cups  rolled  crackers,  three  eggs,  beaten, 
one  cup  good  cream,  pepper  and  salt.  Put  two  tablespoons  butter  in 
a  skillet  and  let  simmer,  then  put  in  the  oyster  batter  and  do  as  with 
scrambled  eggs.     Serve  at  once  very  hot. — Edith  Martin. 

PIGS  IN  BLANKETS. 

Roll  large  oysters  in  cracker  crumbs.  Make  a  mixture  of  one 
beaten  egg,  two  tablespoons  of  milk,  salt  and  pepper.  Dip  the  oysters 
in  this  and  then  again  in  cracker  crumbs.  Wrap  each  oyster  in  a  thin 
slice  of  bacon,  fastening  it  with  a  toothpick.  Put  in  a  hot  oven  and 
bake  until  the  bacon  is  brown. — Edith  Martin. 

OYSTER  PIE. 

One  quart  oysters,  one  pint  cracker  crumbs,  one  cup  milk,  butter, 
salt  and  pepper.     Bake  twenty  minutes  in  two  crusts. 

FRIED  OYSTERS. 

Drain  one  quart  of  large  oysters ;  roll  one  pound  of  water  crackers ; 
beat  light  three  eggs,  and  add  to  the  eggs  one-half  cup  sweet  milk.  In 
a  separate  dish  put  your  rolled  crackers,  seasoned  with  salt  and  pepper, 
and  about  two  teaspoons  yeast  powder.  Mix  thoroughly;  dip  the 
oysters,  one  by  one,  first  in  the  crackers,  then  in  egg,  and  again  in 
crackers,  place  on  a  dish  ready  for  cooking.  (Fix  everything  before 
beginning  to  fry.)  Have  ready  enough  lard  in  frying-pan,  a  quantity 
such  that  your  oysters  will  not  touch  bottom,  and  hot  enough  to  cook 
them  quickly.  In  a  few  minutes  they  will  be  as  plump  as  doughnuts, 
and  ready  to  serve. 

FRIED  OYSTERS. 

Take  nice  fresh  oysters,  drain,  roll  in  meal  and  fry  in  hot  lard  and 
butter,  half  and  half,  until  a  golden  brown. — Mrs.  A.  L.  Patterson. 


GRAYVILLE  COOK  BOOK  17 

FRIED  OYSTERS. 

Choose  the  extra  selects,  as  they  are  large  and  plump.  For  one 
and  one-half  dozen  oysters,  two  eggs,  one-fourth  teaspoon  pepper,  a 
tablespoon  salt  and  one  pint  rolled  cracker  crumbs  will  be  required. 
Use  one-half  the  salt  and  pepper  in  the  cracker  crumbs  and  the  other 
half  to  season  the  oysters.  The  eggs  should  be  well  beaten,  and  the 
oysters  should  be  spread  on  a  towel  and  drained  well.  Fry  in  equal 
quantities  butter  and  lard,  which  should  be  deep  enough  to  prevent 
the  oyster  from  touching  bottom;  and  very  hot.  Dip  the  seasoned 
oysters  in  the  eggs,  then  in  the  cracker  crumbs,  then  in  the  eggs  and 
again  in  the  cracker  crumbs.  Now  drop  into  the  hot  fat  and  handle 
with  a  spoon,  not  probing  with  a  fork.  Serve  at  once,  as  they  lose 
their  flavor  by  standing. — Mrs.  Charles  Melrose. 

SCALLOPED  OYSTERS. 

Butter  an  earthen  dish,  fill  with  alternate  layers  of  crushed  crackers 
and  oysters.  Moisten  with  milk  and  a  little  of  the  liquor.  Season 
with  salt,  pepper  and  butter.  Use  crackers  for  the  bottom  and  top 
layers.  Pour  a  cup  of  rich  milk  and  pour  over  all.  Use  about  one 
quart  of  oysters.     Bake  one  hour. 


AUTOMOBILE  SUPPLIES 

TIRES,  GREASES  and  ACCESSORIES 
AUTO  TRIPS  MADE 

LOUIS  FRICK,  Jr.  Main  St.  Garage 

M.  L.  Whitney  and  Co. 

MANUFACTURERS  OF 

Concrete  Blocks,  Brick  and  Fence  Posts 

Independent  Tel.  73-1  Cumberland  Tel.   137 

GRAYVILLE,  ILLINOIS 


18  GRAYVILLE  COOK  BOOK 


Meats 


No  life  worth  living  ever  comes  to  good 
If  always  nourished  on  the  self  same  food. 

MEAT  FOR  SABBATH  DINNER. 

Pie  made  Saturday.  Cut  two  pounds  round  steak  in  fine  pieces, 
stew  well,  add  thinly  sliced  potatoes  and  two  onions,  season  well.  Put 
on  an  upper  crust  of  pastry.  Bake  partly  on  Saturday  and  warm  over 
on  Sunday. — Mrs.  Wm.  Tilroe. 

CASSEROLE  OF  RICE  AND  MEAT. 

Steam  one  cup  of  rice  in  three  cups  boiling  water  with  one  tea- 
spoon salt,  one  cup  steamed  rice,  two  cups  cold  meat,  salt,  pepper, 
celery  salt,  a  little  chopped  onion,  two  tablespoons  cracker  crumbs, 
one  egg,  one  cup  hot  water  or  soup  stock.  Line  the  bottom  of  the 
casserole  with  rice,  then  the  meat;  add  the  rest  of  the  rice  as  a  top  layer. 

SIMPLIFIED. 

Place  alternately  layers  of  cold  rice  and  meat  in  a  buttered  pan 
and  bake. 

BAKED  VEAL. 

A  slice  of  veal  from  the  round,  four  large-sized  tomatoes,  or  one 
cup  canned  tomatoes,  one  onion,  one  tablespoon  parsley,  one  teaspoon 
salt  and  a  sprinkle  of  pepper.  Sprinkle  bottom  of  baking  dish  with 
some  sliced  onions;  place  veal  and  spread  over  with  melted  butter,  then 
put  a  little  more  onion,  then  tomatoes,  cut  in  small  pieces.  Bake  one 
and  one-half  hours;  thicken  sauce,  if  not  quite  thick  enough. 

BEEFSTEAK  PIE. 

Make  a  rich  crust  as  for  dumplings ;  roll  thin  and  cut  in  squares ;  then 
cut  your  steak,  previously  pounded  and  salted,  into  pieces  smaller  than 
the  squares  of  crust  and  enclose  each  piece  of  meat  in  crust,  a  square 
above  and  one  below  (pie  fashion) .  Put  in  a  baking  pan  and  pour  over 
it  boiling  gravy,  made  of  milk  (or  water)  and  flour,  and  bake  one  hour 
and  a  half.  If  your  meat  is  already  cooked,  half  an  hour  is  sufficient. 
If  the  meat  has  little  fat,  a  lump  of  butter  added  to  the  gravy  improves 
it. — Mary  Cadwell  Barnett. 


GRAYVILLE  COOK  BOOK  19 

ROAST  PORK  AND  RICE. 

Put  a  tablespoon  of  butter  in  a  covered  roaster  and  brown  meat 
all  over,  on  top  of  stove;  then  season  well  with  salt  and  pepper,  and 
flour  well.  For  a  four-pound  roast,  put  one  and  one-half  or  two  teacups 
of  washed  rice.  Pour  boiling  water  over  all,  and  place  in  oven.  Cook 
until  tender. — Mrs.  J.  B.  Jolly. 

POT  ROAST. 

Place  a  kettle  over  the  fire,  put  into  it  a  piece  of  suet  as  large  as 
your  hand,  and  let  it  render  well,  don't  let  scorch ;  take  out  the  cracklin 
and  put  in  two  or  three  pounds  of  porterhouse  roast,  turn  often  until  a 
nice  brown,  then  set  the  pot  on  top  of  the  stove  and  cook  slowly  for 
three  hours,  by  adding  one  pint  of  water  at  a  time,  when  needed.  Keep 
covered  well.  One-half  hour  before  serving,  add  a  small  onion  chopped 
fine,  or  one  large  ripe  tomato.  Season  to  taste,  and  add  flour  to  make 
the  gravy  a  little  thick.  Have  from  one  to  one  and  one-half  pints  of 
gravy  when  done. — Mrs.  Cora  Vincent. 

SWISS  STEAK. 

Take  four  or  five  pounds  of  thick  round  steak.  Pound  into  this 
as  much  flour  as  it  will  take;  brown  well  both  sides  in  skillet  in  half 
lard  and  half  butter.  Slice  over  this  two  small  or  one  large  onion,  one 
large  tomato,  four  tablespoons  of  canned  tomatoes.  Pour  into  this  as 
much  water  as  the  skillet  will  hold.  Let  simmer  slowly  for  two  hours. 
Keep  closely  covered.  One  hour  before  done  sprinkle  with  pepper  and 
salt.     Add  water  to  gravy,  if  needed. 

SWISS  STEAK. 

One  pound  round  steak,  salt  and  pepper;  dredge  well  with  flour 
and  beat,  fold  together  and  beat  again,  dredging  with  flour  each  time 
folded.  Fry  brown  in  a  small  amount  of  fat;  when  brown  add  one  pint 
boiling  water;  cover  and  cook  thirty  minutes,  adding  more  water  as 
needed. — Nancy  Huebner. 

STEAK  AND  MUSHROOMS. 

Take  a  beef  tenderloin;  have  a  skillet  smoking  hot,  place  steak  in 
skillet;  when  about  done  pour  over  this  about  one  dozen  mushrooms 
that  have  been  sliced  and  soaked  in  salt  water  and  taken  out  and  rolled 
in  flour;  then  season  meat  with  butter  and  lard,  salt  and  pepper  to  taste. 
When  done,  make  a  brown  gravy  and  serve  while  hot. 


20  GRAYVILLE  COOK  BOOK 

SPANISH  BEEFSTEAK. 

Four  pounds  of  steak  (round),  cut  two  inches  thick,  stick  a  few 
cloves  in  the  top,  sprinkle  with  salt,  pepper  and  flour,  and  place  in 
oven,  after  pouring  enough  boiling  water  in  pan  to  baste  from  time  to 
time.  Let  cook  about  one  hour,  then  slice  onions  (one-half  inch  thick) 
all  over  steak,  seasoning  and  basting.  When  onions  are  tender  pour 
on  a  can  of  tomatoes.  Do  not  use  all  the  liquor  of  tomatoes.  When 
done  and  meat  is  tender,  slice  cheese  thin  over  top  and  put  in  oven 
until  cheese  melts.  Remove  meat  to  platter,  and  make  gravy  by  thick- 
ening with  flour. — Alleen  Wilson. 

HASH. 

Cold  roast  or  steak  shredded,  free  from  gristle  and  skin.  Cook  a 
finely  chopped  onion  in  water.  When  done  put  in  your  meat  and 
thicken  with  a  little  flour  and  butter,  rubbed  together.  A  little  cold 
gravy  or  soup  stock  helps.  Season;  serve  with  croutons  or  on  slices  of 
toast. — Mrs.  J.  B.  Jolly. 

BREADED  CHOPS. 

Salt  and  pepper  chops;  dip  in  beaten  egg,  roll  in  cracker  crumbs 
and  fry  in  hot  lard  or  butter.     Garnish  with  parsley. — Mary  Crawford. 

BRAISED  TONGUE. 

Boil  and  salt  a  tongue  till  tender  (two  or  three  hours)  skin  and  remove 
fat.  Cream  two  tablespoons  of  flour,  two  tablespoons  butter,  then 
stir  in  two  quarts  of  the  stock.  Cut  the  following  vegetables  into  dice 
and  add  one  carrot,  one  onion,  one  potato,  one  turnip,  one  stock  of 
celery,  five  cents  worth  of  fresh  parsley;  add  two  bay  leaves,  one  table- 
spoon of  catsup,  one  tablespoon  Worcester  sauce,  pepper  and  salt  to 
taste.  Stir  all  of  this  until  it  boils.  Put  the  tongue  in  baking  dish  and 
pour  stock  around  it  and  bake  two  hours,  basting  often. — John  Martin. 

MINT  SAUCE  FOR  ROAST  LAMB. 

Six  teaspoons  chopped  mint,  three  teaspoons  granulated  sugar 
and  one-half  pint  vinegar  (if  vinegar  is  strong,  make  one-half  water). 
Place  the  freshly  chopped  mint  in  a  bowl;  heat  the  vinegar  and  sugar 
together  to  the  boiling  point,  and  pour  it  over  a  well  beaten  egg;  beat 
constantly  until  it  begins  to  thicken.  Season  with  salt  and  pepper 
and  pour  this  over  the  mint. — Mrs.  Charles  Melrose. 

ENGLISH  MINT  SAUCE. 

Chop  or  mince  fine  a  handful  or  more  of  fresh  mint  leaves.  Place 
in  bowl  and  cover  with  sugar,  let  stand  over  night.     In  morning  add 


GRAYVILLE  COOK  BOOK  21 

good  vinegar  (not  too  strong)  and  let  stand  all  day,  and  it  is  ready  for 
use.  I  do  not  strain  the  vinegar  from  it,  but  you  can  if  you  prefer. 
Will  keep  a  long  time  in  bottles. 

CREAM  SAUCE. 

One  pint  of  cream  or  milk,  one  tablespoon  butter,  if  cream  is 
used,  two  if  you  use  milk,  two  tablespoons  flour,  one-half  teaspoon  salt 
and  one-half  saltspoon  of  pepper.  Heat  the  cream  in  double  boiler. 
Melt  the  butter  in  cup  until  it  bubbles.  Add  the  dry  flour  and  beat 
smooth,  add  pepper  and  salt.  Stir  into  boiling  cream,  cook  five  min- 
utes, add  grated  cheese  just  before  serving. 

NUT  DRESSING. 

One  and  one-half  cups  of  bread  crumbs,  two  tablespoons  butter, 
melt  butter,  add  water  and  throw  over  crumbs,  salt  and  pepper  to 
taste.  Add  an  onion  cut  finely,  a  little  sage  and  a  cup  of  chopped 
peanuts.  Place  dressing  on  top  of  roast  to  give  flavor.  Especially 
fine  for  beef  or  pork. — Edith  Martin. 

BROILED  HAM  AND  POACHED  EGGS. 

Cut  slices  of  boiled  ham  of  equal  size;  broil  on  a  gridiron  over  a 
clear  fire.  Lay  on  hot  dish;  on  each  lay  a  poached  egg,  neatly  trimmed, 
and  serve. 

STEAK  ROLLS. 

Take  very  thin  slices  of  round  steak  and  cut  them  in  strips  two 
inches  wide  and  four  inches  long.  Scatter  over  them  a  little  salt,  some 
chili,  parsley  and  onion  chopped  fine;  roll  the  strips  tightly  and  fasten 
with  toothpicks.  Dip  in  beaten  egg,  roll  in  cracker  crumbs,  and  fry 
in  a  pan  containing  plenty  of  hot  fat. 

MEAT  BALLS. 

This  is  a  good  way  to  use  up  cold  meat  which  has  been  left  over. 
Chop  the  meat  very  fine,  and  to  every  three  cups  add  one  egg,  well 
beaten,  a  small  onion,  salt  and  pepper  to  taste,  also  a  little  sage.  Mix 
all  together  and  make  into  small  cakes,  roll  in  flour  and  fry  in  hot  lard. 

CHIPPED  BEEF. 

Shredded  beef,  parboiled,  if  any  salt.  Boil  a  few  minutes  in  milk, 
thicken  with  a  little  flour  and  butter  rubbed  together.  Add  pepper 
and  butter.     Serve  with  scrambled  eggs  on  the  platter. — Mata  Newton. 


22  GRAYVILLE  COOK  BOOK 

CREAMED  CHIPPED  BEEF. 

Put  a  tablespoon  of  butter  in  a  hot  frying  pan;  put  in  the  chipped 
beef  and  brown.  Add  one  cup  of  hot  water,  cover  and  let  simmer, 
while  you  mix  the  thickening  (one  tablespoon  flour  in  a  cup  of  rich 
milk).  Add  this  to  the  beef  and  let  it  come  to  boil,  stirring  constantly. — 
Mrs.  Charles  Melrose. 

MEAT  CAKES. 

Two  cups  chopped  cooked  meat,  three  tablespoons  cracker  crumbs, 
two  eggs,  two  tablespoons  butter,  one  small  onion  (chopped),  salt  and 
pepper  to  taste.  Beat  eggs  light,  without  separating,  melt  butter, 
add  crumbs,  mix  with  eggs,  butter  and  meat.  Make  in  flat  cakes  and 
fry  in  butter  or  drippings. 

ROLADEN. 

(A  German  Dish). 

For  six,  take  two  or  two  and  one-half  pounds  round  steak;  cut  into 
pieces  about  five  inches  long  and  three  inches  wide.  Place  on  each 
piece  a  thin  slice  of  bacon  and  of  onion,  salt  and  pepper.  Roll  tightly 
and  tie  with  a  cord,  roll  in  flour,  and  fry  quite  brown  in  butter.  When 
done,  place  the  rolls  of  meat  in  another  kettle,  just  cover  with  water, 
and  let  it  come  to  a  boil.  Boil  about  ten  minutes  and  then  let  simmer 
from  one  and  one-half  to  two  hours.  Remove  the  meat  and  cut  cord. 
Make  gravy  with  the  flour  left  in  kettle,  and  strain  before  using. — 
Mary  Melrose. 

HAMBURG  BEEF  LOAF. 

Two  and  one-half  pounds  of  beef,  one  and  one-half  pounds  of  pork' 
chopped  fine,  or  ground,  two  eggs,  one  cup  crackers  or  bread  crumbs' 
one  cup  sweet  milk,  salt,  pepper.  Mix  thoroughly  and  make  into 
loaf;  place  in  pan  and  put  one  pint  of  hot  water  over  and  bake  in  the 
oven  an  hour.     Baste  often. — Mrs.  W.  G.  Wheatcroft. 

MEAT  LOAF. 

Two  and  one-half  pounds  meat  (ground),  some  fat,  three  well 
beaten  eggs,  one  medium-sized  onion,  one-half  cup  flour,  pepper  and 
salt  to  suit  taste;  mix  well;  put  in  greased  pan  with  one  pint  of  water 
and  bake  in  a  moderate  oven  for  two  hours. — Mrs.  I.  N.  Price,  Little 
Rock,  Ark. 


GRAYVILLE  COOK  BOOK  23 

NUT  LOAF. 

(Substitute  for  Cold  Meat). 

Put  through  food  chopper  one  cup  of  English  walnuts  and  one 
and  one-half  cups  Brazil  nuts.  Mix  with  two  well  beaten  eggs,  two 
cups  boiled  rice  and  one  cup  milk.  Season  with  salt.  Pack  firmly 
and  bake  in  a  well  buttered  pan  in  hot  oven. — Mrs.  Pearl  W.  Henkle. 

BOILED  AND  BAKED  HAM. 

A  twelve  pound  ham,  one  cup  vinegar,  one  dozen  cloves,  one-half 
cup  molasses,  two  bay  leaves  and  one-half  cup  brown  sugar.  Soak 
over  night  in  enough  cold  water  to  cover  the  ham.  Wash  and  trim  off 
the  hard  skin  near  the  bone,  put  into  a  kettle,  cover  with  cold  water, 
add  the  vinegar  and  molasses,  let  it  come  to  a  boil  and  cook  slowly 
until  tender.  About  one-half  hour  to  a  pound  should  be  allowed  for 
boiling.  When  about  half  done  add  the  cloves  and  the  bay  leaves. 
When  done  set  the  kettle  off  the  stove  and  let  the  ham  cool  in  the 
brine.  When  cold  take  it  out  of  the  water,  remove  the  skin;  put  in  a 
pan  and  sprinkle  with  the  brown  sugar  and  bake  in  a  hot  oven  until 
it  is  browned.     Serve  in  thin  slices. 

SOUFFLES. 

One  cup  cold  chopped  meat.  Make  a  cupful  of  white  sauce  cooked, 
a  little  minced  onion,  parsley,  salt  and  pepper,  two  beaten  egg  yolks, 
cook  this  about  three  minutes.  Take  from  fire,  then  fold  in  the  stiffly 
beaten  whites.  Put  in  a  buttered  baking  dish  and  bake  half  an' hour, 
and  serve  at  once  while  it  is  nice  and  fluffy. — Mrs.  E.  L.  Slocumb. 

HAM  TOAST. 

One  cup  of  ground  or  chopped  ham,  some  fat  improves  the  flavor. 
Blend  a  tablespoon  of  butter  and  one  of  flour,  together.  Add  one  and 
one-third  cups  of  sweet  milk,  cook  a  little,  then  add  ham,  and  whites 
of  two  hard  boiled  eggs  which  have  been  mashed  with  a  fork.  Pour 
on  round  slices  of  toast.  Grate  yolks  of  eggs  over  top.  Garnish  with 
parsley. 

FRIED  BACON. 

Keep  on  ice,  slice  very  thin;  sear  in  piping  hot  skillet.  Let  every 
bit  of  grease  drop  off  before  putting  on  platter.  — Mrs.  J.  B.  Jolly. 

TO  SUGAR-CURE  MEAT. 

To  1000  pounds  meat  (pork),  take  sixteen  quarts  salt,  three 
pounds   brown   sugar,   one   pound   cayenne   pepper,  and  one-quarter 


24  GRAYVILLE  COOK  BOOK 

pounds  saltpetre.  Mix  well  and  salt  in  the  usual  way,  in  a  box,  so 
that  the  brine  can  run  off;  leave  just  six  weeks,  take  up  and  wash  well 
with  hot  water,  hang  up  and  when  perfectly  dry,  smoke  to  suit  taste. 
Be  sure  to  cover  the  box  well  to  exclude  air.  Let  meat  get  perfectly 
cool  before  salting. — George  Huebner. 

CURING  HAMS. 

For  each  hundred  pounds  of  meat,  use  ten  pounds  salt,  one-fourth 
gallon  molasses,  or  two  pounds  ground  sugar,  five  ounces  saltpetre, 
four  ounces  black  pepper  (ground)  one  tablespoon  soda.  Put  the 
whole  into  an  iron  kettle  and  boil;  skin  and  lift  out  into  a  wooden 
vessel  to  cool.  Having  packed  your  hams  in  barrel  and  weighted  down, 
pour  on  your  brine.  Leave  them  in  brine  from  four  to  five  weeks, 
according  to  size.  Have  them  as  near  one  size  as  possible,  so  they  can  all 
cure  alike.  It  requires  about  four  gallons  of  water  to  the  hundred 
pounds.  Add  pepper  after  it  has  been  boiled  and  skinned.  Smoke 
with  hickory  wood,  with  a  little  sulphur  to  prevent  fly. — Miss  Lanter- 
tnan. 

BEEF  ROAST. 

Wash  and  wipe  dry.  Place  in  very  hot  oven  till  seared,  on  both 
sides.  Take  from  oven;  salt,  pepper,  dredge  with  flour,  place  small 
lumps  of  butter  on  top.  Pour  pint  of  boning  water  in  pan,  cover  and 
roast  slowly  for  three  hours. — Mrs.  George  Mathews. 


LLOYD  ROTRAMMEL 

GRAYVILLE,  ILLINOIS 


Agent  McCabe  Sanitary  Drinking  Fountains 
Plumbing  and  Heating  a  Specialty 


GRAYVILLE  COOK  BOOK  25 


Poultry 


How  blessed,  how  envied  were  our  life. 
Could  we  but  'scape  the  poulterer's  knife! 
But  man,  cursed  man,  on  turkeys  preys, 
And  Christmas  shortens  all  our  days; 
Sometimes  with  oysters  we  combine, 
Sometimes  assists  the  savory  clime 
From  the  low  peasant  to  the  lord, 
The  turkey  smokes  on  every  board. 

ROAST  TURKEY. 

Dress  and  wash  the  fowl  inside  and  out  in  two  or  three  waters, 
salt  and  pepper  the  inside,  fill  the  body  and  crop  with  dressing,  dredge 
the  outside  with  pepper  and  salt  and  thickly  with  flour,  baste  frequently. 

Stew  the  giblets  in  sauce-pan,  when  cooked,  chop  fine  and  add  to 
the  gravy. 

DRESSING. 

Four  well  beaten  eggs,  two  quarts  bread  crumbs,  one  cup  of  melted 
butter,  season  to  taste  with  pepper,  salt,  nutmeg  and  a  little  sage, 
moisten  bread  crumbs  with  a  little  boiling  water. 

ROAST  GOOSE. 

Wash  fowl  inside  and  out  with  vinegar.  Chop  four  to  six  large 
onions  fine,  add  salt,  pepper  and  a  pinch  of  sage  to  onions.  Fill  the 
body  with  dressing  given  above  at  least  12  hours  before  baking.  Just 
before  putting  into  the  oven  dredge  fowl  with  pepper,  salt  and  flour. 
Place  in  the  bake  pan  with  one  cup  hot  water.  Cook  in  slow  oven 
three  and  one-half  or  four  hours.  Baste  frequently. — Mrs.  J.  W. 
Harris. 

CHESTNUT  DRESSING  FOR  FOWL. 

If  you  have  never  tried  the  chestnut  dressing  for  the  turkey  you 
have  a  new  delicacy  to  taste.  The  following  is  a  tried  recipe  which 
the  writer  has  used  for  years  with  success. 

Select  a  quart  of  large  chestnuts,  cut  a  gash  in  one  side  of  each 
and  shake  them  in  a  pan  of  hot  butter  for  a  minute  or  two,  then  set 
them  in  a  hot  oven  to  bake  for  five  minutes.     Remove  the  shells  and 


26  GRAYVILLE  COOK  BOOK 

the  inner  skin  and  cook  in  boiling  salted  water,  drain  and  pass  them 
through  a  ricer,  add  one-fourth  cup  of  butter,  one  teaspoon  salt,  a 
dash  of  pepper,  two  cups  of  bread  crumbs  moistened  with  a  little  hot 
water  and  a  drop  or  two  of  onion  juice. 

SOUR  RABBIT. 

Cut  rabbit  and  place  in  crock.  Add  two  sliced  onions  and  a  few 
whole  cloves,  salt  well.  Cover  with  vinegar  and  let  stand  thirty-six 
hours,  then  fry  in  grease,  and  serve  with  brown  gravy. — Mrs.  M.  East- 
wood. 

BAKED  CHICKEN. 

Stuff  as  for  baking;  put  in  a  steamer  over  a  pot  of  water  and  steam 
from  two  to  five  hours.  When  done,  put  the  chicken  in  a  baking 
pan,  pour  the  gravy  over  it  and  put  it  in  the  oven  to  brown. — Mrs.  W. 
G.  W  heater  oft. 

FRIED  CHICKEN. 

Cut  up  and  let  stand  awhile  until  cool,  salt,  pepper  and  flour;  put 
in  hot  lard,  cover  tightly;  cook  about  one-half  hour,  not  too  fast.  Serve 
with  spoonfuls  of  rice  on  the  platter. 

Gravy. — Put  a  tablespoon  of  flour  in  the  skillet,  let  brown  and 
pour  in  a  cupful  of  cold  water  and  milk  (or  cream)  stir  and  boil  until 
it  thickens. — Mrs.  J.  B.  Jolly. 

NASI  PULAU. 

Boil  about  one  or  one  and  one-half  cups  rice,  cooking  it  very 
slowly  with  not  too  much  water,  so  that  the  grains  stand  apart.  Take 
a  few  almonds,  chop  them  just  slightly,  and  fry  in  a  small  amount  of 
lard  or  butter,  one  small  onion,  sliced  very  thin,  a  half  cup  bread  cut  in 
small  cubes,  a  few  raisins,  a  few  cloves  or  whole  spice,  if  wanted,  each 
fried  separately,  then  mix  with  the  rice  and  fry  all  together.  Do  not 
fry  until  brown,  just  heated  thoroughly.  Have  a  whole  chicken  which 
has  been  boiled  until  half  done,  then  baked  and  carved  up  ready  for 
serving.  Put  on  a  platter  and  cover  completely  with  the  rice,  prepared 
as  above. — Miss  Ethel  Jackson  (Malaysia). 

CHICKEN  FRIED  IN  OVEN. 

Have  chicken  cut  up,  floured  and  salted.  Put  lard  in  pan  and 
heat;  before  it  is  hot  enough  to  burn  fingers,  turn  chicken  over  in  it 
and  place  in  moderate  oven  until  a  delicate  brown. — Mrs.  Geo.  Mussett. 


GRAYVILLE  COOK  BOOK  27 

DUMPLINGS  FOR  FRICASSE. 

One  and  one-half  cups  flour,  two  eggs,  one  teaspoon  Royal  Baking 
Powder,  one  heaping  tablespoon  butter,  and  one-half  cup  sweet  milk. — 
Mrs.  N.  M. 

DROP  DUMPLINGS. 

One  egg,  beaten,  one-half  cup  milk,  pinch  of  salt,  butter  the  size 
of  a  hickory  nut,  flour  to  make  a  good  stiff  batter,  and  a  good  teaspoon 
of  Royal  Baking  Powder. 

CREAMED  CHICKEN. 

Two  cups  chopped  cooked  chicken,  two  tablespoons  butter,  one 
cup  milk,  yolk  of  one  egg,  two  tablespoons  flour,  one  cup  cream,  one 
tablespoon  chopped  parsley,  salt  and  pepper  to  taste.  Melt  the  butter 
and  stir  until  smooth;  add  the  milk  and  cream,  stir  until  it  begins  to 
thicken,  turn  into  a  double  cooker  and  add  the  chicken.  When  thor- 
oughly heated,  add  the  yolks  of  the  egg  and  the  parsley.  Mix,  season 
to  taste,  and  serve  on  toast,  or  in  a  potato  border. 

CREAM  CHICKEN. 

Boil  one  chicken,  weighing  four  and  one-half  pounds,  and  one 
pound  sweetbreads.     Cut  both  up  with  can  of  mushrooms. 

Dressing. — Mix  five  tablespoons  flour  with  butter,  and  add  to  a 
quart  of  cream  that  has  come  to  a  boil,  season  with  salt,  red  pepper 
and  a  little  nutmeg.  Mix  with  bread  crumbs  and  butter,  and  bake 
from  fifteen  to  twenty  minutes. — Mrs.  S.  P.  Ronalds. 

CHICKEN  PIE. 

Cover  chicken  with  cold  water,  let  simmer  gently  until  two-thirds 
done,  then  salt  the  broth  around  the  chicken  to  taste  and  cook  until 
the  meat  is  ready  to  fall  from  the  bone.  Remove  the  larger  bones  and 
lay  the  chicken  in  the  bottom  of  the  baking  dish,  then  prepare  a  sauce. 

Sauce. — Three  tablespoons  butter,  melted,  to  which  add  three 
tablespoons  flour,  a  little  pepper;  mix  well,  to  this  add  five  cups  of 
warm  broth  and  one  cup  of  milk  or  cream.  Let  this  cook  to  a  bubbling 
and  pour  over  chicken  in  baking  dish.  Reserve  some  for  gravy  boat. 
Place  dish  in  oven  to  keep  to  cooking  point  while  you  prepare  a  crust. 

Crust. — Two  cups  flour  in  the  mixing  bowl,  two  scant  teaspoons 
Baking  Powder,  one-half  teaspoon  salt,  two  tablespoons  shortening, 
rubbed  through  the  flour;  beat  one  egg  lightly,  to  it  add  one  cup  milk, 
then  add  this  to  flour  mixture,  stirring  to  a  batter.  Lay  over  chicken 
and  bake. — Mrs.  S.  P.  Ronalds. 


\ 


28  GRAYVILLE  COOK  BOOK 

CHICKEN  PIE. 

(Delicious). 

Cook  one  chicken  until  meat  drops  from  bones,  add  three  heaping 
tablespoons  butter  in  which  cook  three  tablespoons  flour,  add  to  this 
three  cups  of  the  stock  and  one  cup  cream  (milk  will  do)  pour  over 
chicken. 

Crust. — One  cup  flour,  teaspoon  salt,  two  teaspoons  Royal  Baking 
Powder,  one-half  cup  butter;  rub  all  together.  Beat  one  egg,  add  one 
cup  milk.     Bake  a  rich,  nice  brown. — Chloe  Melrose. 

'    CHICKEN  PIE. 

Cut  up  one  chicken  as  if  to  fry,  then  stew  it,  when  done  season  and 
thicken  with  flour  and  cream.  Make  a  crust  of  one  pint  flour  and  one 
half  teaspoon  salt,  one  tablespoonful  of  lard,  heaping  teaspoonful  of 
Royal  Baking  Powder.  Put  stewed  chicken  in  dish  and  crust  on  top. 
Bake  until  brown. — Elizabeth  Newman. 

WILD  DUCK  WITH  PEAS. 

Cold  duck;  ham;  two  tablespoonfuls  of  butter,  one  pint  of  stock, 
one  tablespoonful  of  flour,  one  pint  of  peas,  salt  and  pepper.  Put  the 
remains  of  a  cold  duck  and  one  slice  of  ham  in  a  saucepan  with  the 
butter.  Fry  until  they  are  slightly  browned.  Then  dredge  in  the 
flour  and  pour  the  stock  in  gradually.  When  it  boils  up,  season  with 
one  teaspoonful  of  salt  and  one-fourth  of  a  teaspoonful  of  pepper. 
Have  the  peas  ready,  put  them  in  the  center  of  the  dish,  arrange  the 
duck  around  them  and  pour  the  sauce  over  it. 

DUMPLINGS. 

One  cup  flour,  nearly  two  teaspoons  Royal  Baking  Powder,  a 
little  salt;  sift  all  together,  then  add  one  egg  and  sweet  milk  to  make 
rather  stiff  batter,  and  drop  in  spoonsfuls  into  boiling  soup  and  boil 
twenty  minutes.  Do  not  lift  the  lid  or  the  dumplings  will  not  be  light. — 
Mrs.  A.  D.  Nash. 

AUNT  SARAH  PUNTNEY'S  DUMPLINGS. 

One  quart  bread  crumbs,  one  quart  sour  milk,  one  teaspoon  Baking 
Soda,  one  teaspoon  salt,  one -half  teaspoon  pepper,  five  eggs,  well  beaten. 
Mix  and  pour  in  buttered  pan;  bake  separately  from  fowl  or  meat,  and 
baste  often  with  the  broth. — Mrs.  Edward  Hunsinger. 

CHICKEN  PIE  WITH  OYSTERS. 

Prepare  and  disjoint  a  nice  fat  chicken,  put  in  a  vessel,  cover  with 
water,  season.     Stew  until  tender;  line  the  sides  of  a  deep  baking  dish 


GRAYVILLE  COOK  BOOK  29 

with  a  nice  crust.  After  removing  the  bones  lay  the  chicken  in  layers, 
dredge  with  flour,  then  a  layer  of  oysters  with  salt  and  pepper,  and  bits 
of  butter  and  so  on  until  all  are  used.  Pour  in  half  the  gravy  and  some 
oyster  liquor.  Cover  with  top  crust  and  bake  one  hour. — Mrs.  Wm. 
Tilroe. 

BAKED  SQUAB. 

Clean  and  split  squabs  down  back,  place  in  roasting  pan,  salt, 
pepper,  and  dredge  with  flour,  place  large  pieces  of  butter  on  each  squab, 
pour  one  cup  of  hot  water  over  all,  place  cover  on  roaster,  let  steam  on 
top  of  stove  for  two  hours,  then  put  in  oven  without  lid  until  a  nice 
brown. — Mrs.  S.  P.  Ronalds. 

QUAIL. 

Season  with  salt  and  pepper,  roll  in  flour  and  place  in  roasting 
pan  in  which  is  half  a  cup  of  hot  butter  or  lard.  Place  on  top  pieces  of 
butter.  Add  a  little  boiling  water,  cover  closely  and  cook  for  one  hour. 
— Mrs.  George  Mathews. 

TO  COOK  GUINEA  IN  "OVERCOATS." 

As  the  guinea  is  a  dry  meat,  split  down  the  back,  spread  out  in 
roaster,  salt,  pepper  and  cover  with  a  thick  coating  made  in  the  fol- 
lowing proportion.  One  cup  of  butter  and  two  cups  of  flour,  creamed 
together  (sometimes  this  amount  of  flour  does  not  rub  in  well,  less  can 
be  used  if  necessary),  but  cover  the  birds  with  it  and  cook  thoroughly, 
basting  as  for  turkey.  This  dressing  should  stay  on  and  brown  it,  it  is 
delicious. — Mrs.  J.  F.  Jolly. 


A  BUCK  STOVE 

For  Every  Room  in  the  House 


Sold  Exclusively  by 

ROBINSON  &.  SCOTT 

GRAYVILLE,  ILLINOIS 


30  GRAYVILLE  COOK  BOOK 


Salads 


"  To  make  a  perfect  salad,  there  should  be  a  spendthrift  for  oil,  a  miser 
for  vinegar,  a  wise  man  for  salt  and  a  madcap  to  stir  the  ingredients  up 
and  mix  them  well  together." — Spanish. 

PECAN  SALAD. 

One  cup  pecans,  chopped  fine,  one -half  cup  olives,  pitted,  one- 
half  red  pepper,  chopped  fine,  and  mayonnaise  dressing.  Mix  the 
ingredients  and  serve  cold  on  lettuce  leaves  or  in  pepper  cases. 

CHEESE  BALLS  FOR  SALAD. 

Roll  cream  cheese  into  small  balls.  Press  half  an  English  walnut 
in  center  and  cover  with  chopped  pimentos. — Mrs.  Charles  Melrose. 

SALAD  DRESSING. 

Yolks  of  two  eggs,  four  level  tablespoons  sugar,  one-half  teaspoon 
salt,  one -half  teaspoon  mustard  (dry),  one  teaspoon  flour  and  a  dash 
of  paprika. 

Whip  all  together  to  a  cream,  add  lump  butter  the  size  of  small 
egg  and  three-fourths  cup  vinegar  (dilute  if  too  strong).  Stir  well 
until  all  is  blended  and  cook,  stirring  constantly  until  it  thickens. 

SALMAGUNDI  SALAD. 

Six  good  sized  potatoes,  boiled  and  sliced,  one  good  sized  cucum- 
ber, chopped  fine,  one  cup  peas,  two  apples,  chopped  fine,  one-half 
teaspoon  celery  seed,  three  hard  boiled  eggs,  one  sweet  mango  pepper. 
Chop  lettuce  fine  and  lay  over  top  of  salad.  Mix  all  together  and  pour 
mayonnaise  dressing  over  all. — Mrs.  E.  M.  Jennings. 

BANANA  SALAD. 

Cut  bananas  in  halves  and  leave  in  skins.  Chop  peanuts  fine  and 
spread  on  top  of  bananas.  Mix  a  mayonnaise  dressing,  using  lemon 
juice  instead  of  vinegar,  and  pour  over  bananas. — Besse  Vincent. 

MAYONNAISE. 

One  tablespoon  butter  melted,  yolks  of  eight  eggs,  beat  together 
well.    Add  one-third  cup  sugar,  one  teaspoon  salt,  one  teaspoon  white 


GRAYVILLE  COOK  BOOK  31 

pepper  and  one-half  teaspoon  mustard.  Beat  together.  Add  one- 
half  cup  vinegar.  Cook  in  double  boiler  until  thick,  but  do  not  let 
curdle;  let  cool. 

PERFECTION  SALAD. 

Dissolve  one  package  of  Knox's  Gelatine  (plain)  in  water  enough 
to  take  it  up,  add  white  wine  vinegar  (weakened  and  sweetened  to 
taste),  also  salt  and  pepper.  Have  ready  shredded  white  cabbage, 
celery,  cut  up  fine,  green  sweet  peppers,  pimentos  (canned  variety) 
and  onion,  all  cut  up.  There  should  be  enough  of  the  liquor  to  make 
the  amount  of  cabbage  used  a  little  juicy.  If  the  gelatine  and  vinegar 
are  heated  in  order  to  dissolve  well,  allow  it  to  cool  off  before  putting 
over  the  cabbage,  stir  a  little  and  pour  all  into  small  molds.  Serve 
with  the  following  dressing: 

Whip  thick,  sweet  cream  until  stiff,  add  a  little  "French's  Cream 
Mustard  Dressing,"  and  a  little  lemon  juice  and  sugar.  This  makes  a 
fine  dressing  and  should  stand  up  stiff  in  the  mayonnaise  bowl. — Mrs. 
J.  F.  Jolly. 

FILLED  TOMATOES. 

For  twelve  medium  sized  tomatoes:  Two  cups  of  ground  cabbage, 
one-half  cup  celery,  one  cup  chopped  nut  meats,  three  hard  boiled 
eggs.  Moisten  with  following  dressing:  Two  eggs  well  beaten,  two 
spoons  (tea)  sugar,  one-half  teaspoon  salt,  one  teaspoon  of  mustard, 
one-third  cup  of  cream,  one-half  cup  of  vinegar,  cook  until  it  thickens, 
stirring  all  the  time.  Put  in  hollow  tomatoes,  after  chilling. — Mrs. 
George  Mathews. 

OYSTER  SALAD. 

Beat  three  eggs,  season  well  with  salt,  pepper  and  dry  mustard, 
add  lump  of  butter  size  of  egg,  two-thirds  cup  of  vinegar,  one-half  cup 
of  liquor  from  one  can  of  cove  oysters.  Let  heat,  thicken  with  rolled 
cracker  crumbs,  and  cook  five  minutes,  stirring  constantly.  Put  in 
dish  alternate  layers  of  dressing  and  oysters,  and  garnish  with  lettuce 
leaves  and  sliced  hard  boiled  eggs. — Flora  E.  Rees. 

SALMAGUNDI  SALAD. 

Three  good  sized  potatoes,  boiled  and  sliced  thin,  two  small  cucum- 
bers, chopped  fine,  one  small  cup  French  peas,  two  medium  sized 
apples,  chopped  fine,  one  cup  celery,  chopped  fine,  three  hard  boiled 
eggs.  Mix  all  together,  then  cover  with  finely  shredded  lettuce  and 
pour  mayonnaise  dressing  over  all. — Mrs.  J.  S.  Lindsay. 


32  GRAYVILLE  COOK  BOOK 

MANHATTAN  SALAD. 

One  cup  beef  or  veal,  one  cup  apples,  one  cup  celery,  one-half  cup 
of  almonds,  one-half  cup  pecans,  yolks  of  six  hard  boiled  eggs.  Chop 
all  coarsely,  except  meat,  chop  it  fine.  Everything  must  be  kept  cold 
and  separate  until  just  before  serving,  when  all  must  be  tossed  up 
lightly  with  a  silver  fork  and  mixed  to  proper  consistency  with  mayon- 
naise dressing.  Serve  on  lettuce,  garnish  with  bits  of  orange. — Chloe 
Melrose. 

RUSSIAN  SALAD. 

A  Russian  salad  is  a  mixture  of  cold,  chopped  meats,  and  may  be 
varied  at  will  to  suit  the  taste,  or  the  exigencies  of  the  situation.  Beef, 
ham,  tongue,  chicken,  lamb,  mutton,  veal,  rabbit,  squirrel,  liver,  pork 
or  any  other  cold  meat,  chopped  and  mixed  with  any  or  all  of  following, 
celery,  cabbage,  lettuce,  raw  carrots,  onions,  young  green  beans,  aspara- 
gus tips,  or  mushrooms,  hard  boiled  eggs  and  mayonnaise  dressing 
makes  a  fine  salad. — Mrs.  E.  J.  Br isw alter. 

BANANA  AND  APPLE  SALAD. 

One  cup  apples,  one  cup  bananas,  one  cup  nuts,  serve  with  whipped 
cream. 

OYSTER  SALAD. 

Three  well  beaten  eggs,  one-half  cup  vinegar,  one  teaspoon  mustard, 
one  teaspoon  salt,  one  teaspoon  pepper,  six  soda  crackers,  rolled  fine, 
one  can  oysters.  Put  eggs,  vinegar,  mustard,  salt,  pepper  and  liquor 
off  of  oysters  in  kettle,  and  when  it  boils,  add  crackers.  Cook  about 
five  minutes,  take  off  the  stove,  add  the  oysters,  and  serve  cold. 

PERFECTION  SALAD. 

One-half  box  of  gelatine,  dissolved  in  one-half  cup  cold  water,  add 
one-half  cup  of  vinegar,  juice  of  one  lemon,  one  pint  of  boiling  water, 
one-fourth  cup  of  sugar,  teaspoon  of  salt,  two  cups  of  chopped  celery, 
one  cup  chopped  cabbage,  one  can  shredded  pimentos,  one  can  French 
peas.     Mold  in  cups  and  serve. — Chloe  Melrose. 

PRUNE  SALAD. 

Select  large  prunes,  cook  until  tender,  cool,  cut  open  on  one  side, 
remove  the  stone  and  put  a  marshmallow  in  each,  roll  in  salad  dressing 
and  chopped  nuts.  Put  a  little  of  the  salad  dressing  on  each,  and  serve 
on  lettuce  leaf. — Mrs.  Chas.  Melrose. 


GRAYVILLE  COOK  BOOK  33 

CUCUMBER  SALAD. 

Pare  two  medium  sized  cucumbers,  slice  thin  and  let  stand  in  ice- 
water  for  an  hour.  Arrange  in  a  shallow  dish,  place  half  an  English 
walnut  meat  on  each  slice.  Sprinkle  with  chopped  nuts  and  serve 
with  French  dressing.     Garnish  with  parsley. 

ASPARAGUS  SALAD. 

Cook  asparagus  until  tender,  also  peas.  Serve  on  lettuce  leaf  and 
use  mayonnaise.     Excellent. — Mrs.  E.  E.  St.  John. 

PERFECTION  SALAD. 

One  envelope  Knox  Sparkling  Gelatine.  One-half  cup  cold  water, 
one-half  cup  mild  vinegar,  one  pint  boiling  water,  one  teaspoonful  salt, 
one  cup  finely  shredded  cabbage,  juice  of  one  lemon,  one-half  cup  sugar, 
two  cups  celery,  cut  in  small  pieces,  one-fourth  can  sweet  red  peppers, 
finely  cut.  Soak  the  gelatine  in  cold  water  five  minutes;  add  vinegar, 
lemon  juice,  boiling  water,  sugar  and  salt.  Strain  and  when  beginning 
to  set  add  remaining  ingredients.  Turn  into  a  mold  and  chill.  Serve 
on  lettuce  leaves  with  mayonnaise  dressing,  or  cut  in  dice  and  serve 
in  cases  made  of  red  or  green  peppers,  or  the  mixture  may  be  shaped 
in  molds  lined  with  pimentos.  A  delicious  accompaniment  to  cold 
sliced  chicken  or  veal. 

MARSHMALLOW  SALAD. 

Use  a  ten-cent  can  of  marshmallows ;  cut  each  with  scissors  into 
five  or  six  pieces;  one-half  cup  of  English  walnut  meats,  one-half  pound 
of  white  grapes,  cut  in  halves  and  seeded;  in  a  separate  dish  put  one  small 
pineapple  shredded  (canned  may  be  used)  and  an  orange  shredded; 
when  ready  to  serve  arrange  the  latter  on  leaves  of  head  lettuce  that 
have  been  sprinkled  with  salt;  cover  over  with  the  marshmallows, 
grapes  and  nuts,  and  crown  the  top  with  mayonnaise  dressing  that  has 
been  mixed  with  a  little  whipped  cream;  any  citrus  fruit  may  be  used. 

PRUNE  SALAD. 

Wash  and  soak  one  pound  of  large  prunes  for  three  hours,  cook 
until  tender  and  when  cool  pit  them  and  stuff  with  English  walnuts. 
Shred  one -half  pound  of  lettuce.  Make  a  nest  of  lettuce  and  on  this 
put  three  or  four  of  the  stuffed  prunes.  Cover  with  a  mayonnaise 
dressing  and  serve. 

FRUIT  SALAD. 

Three  oranges,  one-third  can  of  pineapple  (or  three  bananas),  three 
tart  apples  and  a  few  white  grapes. 


34  GRAYVILLE  COOK  BOOK 

Golden  Salad  Dressing  for  any  kind  of  fruit  salad:  To  two  eggs, 
add  one-fourth  cup  each,  sugar,  lemon  juice  and  orange  (or  pineapple 
juice) .     Cook  until  thickened  in  a  double  boiler. — Mrs.  L.  Ronalds. 

FROZEN  FRUIT  SALAD. 

One  can  pineapple,  chunk,  one  can  white  cherries.  Use  the  juices, 
two  pounds  Malaga  grapes,  six  oranges  (pulled  into  bits),  two  dozen 
Maraschino  cherries,  one-half  box  Cox's  gelatine  (more  if  necessary, 
but  do  not  get  too  stiff).  Pack  in  ice  and  salt  in  pound  baking  powder 
cans  for  six  or  eight  hours.  This  quantity  makes  four  cans,  enough 
for  twenty-four  or  more,  according  to  thickness  when  sliced.  Serve  on 
lettuce  leaf  with  mayonnaise  and  whipped  cream. — Mrs.  S.  P.  Ronalds. 

DELICIOUS  SALAD  DRESSING. 

One  egg  thoroughly  beaten,  one-fourth  cup  sour  cream,  three  level 
tablespoons  granulated  sugar,  one  tablespoon  of  butter,  one  of  flour, 
one -half  teaspoon  of  celery  salt,  one -half  teaspoon  of  prepared  mustard, 
one -fourth  teaspoon  of  dry  mustard,  one-fourth  teaspoon  of  salt,  one 
teaspoon  of  pure  sweet  olive  oil  and  the  juice  of  half  a  lemon,  added 
after  the  dressing  has  been  removed  from  the  stove  and  slightly  cooled. — 
Mrs.  Wm.  Thorn. 

TOMATO  JELLY  SALAD. 

Boil  three-fourths  can  of  tomatoes  for  twenty  minutes ;  add  a  little 
piece  of  onion,  small  teaspoon  sugar,  one  teaspoon  Worcestershire  sauce, 
pepper,  salt,  saltspoon  of  mustard.  Strain  through  fine  sieve  or  cloth. 
Add  one  and  one-half  tablespoons  gelatine,  which  has  been  soaked  in  a 
little  cold  water.  Strain  again  and  pour  into  molds.  Serve  on  let- 
tuce leaf  with  mayonnaise. — Mrs.  Amaryn  Gilbert. 

CUCUMBER  STICKS. 

Take  fresh  medium  size  cucumbers  and  let  remain  on  ice  until 
just  before  serving;  then  peel  and  remove  the  bitter  end,  then  slice  two 
or  three  times  lengthwise  and  re-slice  the  full  length.  Serve  on  crisp 
lettuce  with  salt  and  pepper  (and  vinegar  if  desired)  or  mayonnaise. 
Very  refreshing. 

Cucumbers  should  be  eaten  the  day  they  are  picked  and  as  soon 
as  salted,  if  not,  they  become  wilted  and  tough,  losing  their  sweet, 
crisp  flavor. — Mrs.  John  S.  Lindsay. 

EGG  AND  CHEESE  SALAD. 

One-half  pound  grated  cheese,  three  or  four  hard  boiled  eggs;  cut 
fine,  one  bottle  stuffed  olives,  sliced  thin  across.  Mix  together  and 
garnish;  then  pour  mayonnaise  dressing  over  all. — Alleen  Wilson. 


GRAYVILLE  COOK  BOOK  35 

POTATO  SALAD. 

Peel  and  slice  two  good  sized  cucumbers;  let  stand  in  salt  water 
for  one-half  hour.  Dice  four  cold  boiled  potatoes;  drain  the  water 
from  the  cucumbers,  and  add  to  the  potatoes  and  some  chopped  pimen- 
tos.    Mix  with  any  good  salad  dressing. — Mrs.  Charles  Melrose. 

MAYONNAISE  DRESSING. 

Three  eggs,  yolks  (not  cooked),  one  teaspoon  mustard,  one  tea- 
spoon of  salt,  one  tablespoon  flour,  one-fourth  of  a  saltspoon  of  red 
pepper,  two  tablespoons  of  sugar,  two  tablespoons  of  melted  butter, 
three-fourths  cup  of  water  (hot) ,  one-half  cup  of  vinegar  (hot) .  Cook 
this  and  pour  over  the  beaten  yolks. — Mrs.  Sam.  Ronalds. 

POTATO  SALAD. 

Cut  into  dice  four  large  cold  boiled  potatoes;  mix  with  these 
one-half  can  small  peas,  add  one-half  onion  and  one-half  stalk  celery, 
chopped  together.  Use  any  salad  dressing  to  which  has  been  added  a 
little  whipped  cream. — Mary  Melrose. 

EGG  SALAD. 

Six  hard  boiled  eggs,  cut  in  small  pieces;  add  one  small  bunch  of 
celery,  chopped  very  fine,  and  cover  all  with  mayonnaise  dressing. 
Serve  on  lettuce  leaves. 

PECAN  SALAD. 

One  cup  pecans,  chopped  fine,  one-half  cup  olives,  pitted,  one- 
half  red  pepper  chopped  fine  and  mayonnaise  dressing.  Mix  the  ingre- 
dients and  serve  cold  on  lettuce  leaves  or  in  pepper  cases. 

SALMAGUNDI  SALAD. 

Six  good  sized  potatoes,  boiled  and  sliced,  one  good  sized  cucum- 
ber chopped  fine,  one  cup  peas,  two  apples  chopped  fine,  one-half  tea- 
spoon celery  seed,  three  hard  boiled  eggs,  one  sweet  mango  pepper; 
chop  lettuce  fine  and  lay  over  top  of  salad.  Mix  all  together,  and  pour 
mayonnaise  over  all. — Mrs.  E.  M.  Jennings. 

SALAD  DRESSING. 

Yolks  of  two  eggs,  four  level  tablespoons  sugar,  one-half  teaspoon 
salt,  one-half  teaspoon  mustard  (dry),  one  teaspoon  flour,  and  a  dash 
of  paprika.  Whip  all  together  to  a  cream;  add  lump  of  butter  size  of 
small  egg,  and  three-fourths  cup  vinegar  (dilute  if  too  strong).  Stir 
well  until  all  is  blended  and  cook,  stirring  constantly  until  it  thickens. 


36  GRAYVILLE  COOK  BOOK 

FRUIT  SALAD. 

Dates,  figs,  nuts,  cherries,  white  grapes,  pineapple,  oranges, 
bananas. 

Dressing. — Two  egg  yolks,  one-third  cup  of  butter,  one  table- 
spoonful  of  flour,  one  cup  of  sugar,  cream  these  together  and  add  two 
cups  of  boiling  water.  In  double  cooker,  when  cool  add  one  tablespoon 
vinegar,  one  teaspoon  lemon  extract. — Mrs.  Geo.  Mathews. 

FRUIT  SALAD. 

One  can  of  grated  pineapple,  three  chopped  oranges,  three  chopped 
bananas,  one-fourth  pound  candied  cherries,  one-half  box  gelatine, 
dissolved  in  half  pint  of  cold  water.  To  one  and  one-half  pints  of  hot 
water,  add  one  pint  of  sugar  and  the  juice  of  two  lemons,  strain  and 
pour  into  the  dissolved  gelatine.  When  cool  pour  over  fruit  and  set 
in  cold  place  to  congeal.  Make  day  before  using.  Serve  with  whipped 
cream. — Mrs.  E.  J.  Briswalter. 

CREAM  SLAW. 

Chop  cabbage  fine,  yolks  of  two  eggs,  one-half  cup  sugar,  beat 
together,  add  half  cup  of  vinegar,  boil  three  minutes,  remove  and  let 
stand  about  two  minutes,  then  add  half  cup  of  cream  or  rich  sweet 
milk,  butter  size  of  walnut,  salt  to  taste,  add  dash  of  cayenne  pepper, 
let  come  to  boil  and  pour  over  cabbage. — Mary  Crawford. 

CABBAGE  SLAW. 

Chop  fine  one-half  gal.  cabbage,  two  eggs  beaten  well,  one-half  cup 
of  cream,  butter  size  of  an  egg,  one-half  cup  of  sugar,  one  cup  of  vine- 
gar, one-half  cup  of  water.     Boil  and  pour  over  cabbage. 

CARROT  SALAD. 

Pare  and  grind  with  the  coarsest  knife  of  your  grinder,  two  cups 
of  raw  carrots.  Chip  one  cup  each  of  celery  and  nuts.  English  wal- 
nuts preferred.  Pour  over  a  cream  dressing  and  garnish  with  boiled 
egg  and  parsley. — Mrs.  Sam  Blair. 

EGG  SLAW. 

Chop  fine  about  two  pints  cabbage,  sprinkle  with  salt  and  pepper, 
place  on  the  stove  one  small  cup  vinegar,  one  tablespoonful  sugar, 
pinch  mustard,  butter  one-half  size  of  egg.  Let  boil,  then  add  one  egg, 
well  beaten.     Cook  a  few  seconds.     Pour  over  cabbage. — Mrs.  Dozier. 


GRAYVILLE  COOK  BOOK  37 

COLD  SLAW. 

Chop  fine  one-half  medium  sized  head  of  cabbage,  salt  and  pepper 
to  taste.  Boil  together  one-half  cup  vinegar,  one-half  cup  sugar, 
tablespoonful  butter,  two  well  beaten  eggs  until  it  thickens,  then  pour 
over  the  seasoned  cabbage  and  serve  cold. — Mrs.  Chester  Melrose. 

SALAD  DRESSING. 

Boil  one-half  cup  vinegar  with  two  teaspoons  sugar,  one-half 
teaspoon  each  of  salt,  mustard,  cayenne.  Beat  one-fourth  cup  butter 
to  a  cream,  with  one  teaspoon  flour,  stir  into  the  boiling  vinegar. 
Cook  five  minutes,  then  pour  it  over  one  well  beaten  egg. 

MAYONNAISE  DRESSING. 

Three  egg  yolks,  not  cooked,  one  teaspoon  dry  mustard,  one  tea- 
spoon salt,  one  tablespoon  flour,  one-fourth  salt  spoon  paprika, 
two  tablespoons  sugar,  two  tablespoons  melted  butter,  three-fourths 
cup  hot  water,  one -half  cup  hot  vinegar,  cook  and  pour  over  the  beaten 
yolks.     Add  sweet  or  sour  cream. — Mrs.  Sam  Ronalds. 

BOILED  SALAD  DRESSING. 

Mix  three  teaspoons  of  sugar,  one-half  teaspoon  of  mustard,  one 
teaspoon  salt,  one  teaspoon  corn  starch.  Beat  the  ingredients  into  the 
yolks  of  two  eggs.  Add  three  tablespoons  of  cream,  one-half  cup 
vinegar  and  the  beaten  whites  of  two  eggs.  Cook  until  it  thickens, 
and  stir  constantly.  Remove  and  add  one  and  one-half  tablespoons 
olive  oil. — Mary  Crawford. 

SLAW  DRESSING. 

One  tablespoon  butter,  half -cup  vinegar,  beat  one  egg  with  three 
teaspoons  sugar,  a  little  flour,  one-half  teaspoon  ground  mustard  and 
one-hale  cup  milk  or  cream.  Boil  rather  thick.  Let  cool  then  pour 
over  cabbage.     Put  salt  and  pepper  on  cabbage. — Mrs.  Nash. 

CREAM  SALAD  DRESSING. 

Yolks  of  four  eggs,  two  tablespoons  corn  starch,  one-half  teaspoon 
mustard,  one  teaspoon  of  sugar,  one  teaspoon  table  salt,  dash  of  cay- 
enne pepper,  juice  of  one  lemon;  cut  one  onion  in  half,  and  scrape  the 
juice.  One-fourth  cup  of  vinegar.  Mix  the  dry  ingredients  with  the 
eggs  and  vinegar.  Add  one  quart  of  cream,  sweet  or  sour,  cooking 
until  thickened.     Add  two  tablespoons  of  olive  oil. 


38  GRAYVILLE  COOK  BOOK 

PORK  SALAD. 

Two  pounds  of  well  cooked  fresh  lean  pork,  one  and  one-half 
cups  chopped  celery,  one-half  cup  cabbage,  pepper  and  salt  to  suit 
taste,  and  mix  with  mayonnaise  dressing. — Mrs.  I.  N.  Price. 

SALAD  DRESSING. 

Yolks  of  eight  eggs,  one  and  one-half  cups  butter,  one-third  cup 
sugar,  two  teaspoons  dry  mustard,  one  teaspoon  salt,  pinch  red  pepper, 
one  tablespoon  flour.  Mix  the  above  well;  heat  a  pint  of  vinegar; 
when  boiling  add  the  above  mixture  and  let  this  cook  until  it  thickens, 
when  cool  pour  into  a  glass  jar  and  keep  in  a  cool  place. — May  me  Vin- 
cent. 


GEO.  D.  MATHEWS 

GROCER 

The  best  of  everything  in  the  Grocery  line  at 
Reasonable  Prices 

Pure  Food  Bread 

"OFTEN  BUTTERED 

NEVER  BETTERED" 

T.  H.  MURPHY,   Grayville 


GRAYVILLE  COOK  BOOK  39 


Vegetables 


What  we  eat  today  walks  and  talks  tomorrow;  therefore,  if  we  would 
walk  well  and  talk  well,  we  must  eat  well. 

POTATO  CHIPS. 

Slice  potatoes  almost  as  thin  as  paper,  soak  in  ice  water  until  crisp ; 
wipe  dry  with  dry  cloth.  Fry  in  hot  lard,  drain  and  sprinkle  with  salt. 
Will  keep  fresh  in  covered  granite  kettle  for  days. — Mrs.  E.  J .  Bris- 
walter. 

POTATO  CROQUETTES. 

One  pint  mashed  potatoes,  one  tablespoon  butter,  one-half  tea- 
spoon salt,  one-half  teaspoon  celery  seed,  one -half  teaspoon  chopped 
onion,  one-half  teaspoon  chopped  parsley.  Mold  to  shape,  and  roll 
in  cracker  or  bread  crumbs  and  yelk  of  egg  and  fry  in  kettle  of  hot 
lard. 

POTATOES  IN  THE  HALF  SHELL. 

Wash  well  and  bake  six  large  potatoes.  When  done  cut  in  halves, 
scoop  out  the  inside,  mash,  add  three  tablespoons  of  butter  and  as 
much  cream  as  the  potatoes  will  take  up,  add  salt  and  pepper,  and  the 
whites  of  two  eggs,  well  beaten.  Beat  until  light  and  creamy.  Refill 
the  shells  with  this  mixture,  sprinkle  grated  cheese  over  the  top  and 
bake  about  ten  minutes  in  a  hot  oven. — Mrs.  Charles  Melrose. 

BAKED  POTATOES,  STUFFED. 

Bake  medium-sized  potatoes  until  done.  Cut  open,  take  the 
inside  out,  put  in  hot  milk,  butter,  salt,  pepper  and  one  cup  grated 
cheese.  Put  back  in  shells  and  sprinkle  top  with  cheese  and  brown  in 
the  oven. — Mrs.  W.  H.  Robinson. 

BAKED  SWEET  POTATOES. 

Wash,  scrape  and  split  lengthwise.  Steam  or  boil  until  nearly 
done.  Drain  and  place  in  a  baking  dish,  placing  over  them  lumps  of 
butter,  pepper,  salt  and  sprinkle  thickly  with  sugar,  and  bake  in  the 
oven  to  a  nice  brown. 

Hubbard  squash  is  nice  cooked  in  the  same  manner. 


40  GRAYVILLE  COOK  BOOK 

SARATOGA  CHIPS. 

Pare  and  slice  potatoes  very  thin,  soak  in  cold  water  one  hour; 
drain  and  wipe  dry  on  cloth.  Fry  crispy  by  dropping  a  few  at  a  time 
in  a  kettle  of  hot  fat.  Dry  on  paper,  sprinkle  with  salt  and  set  in 
oven  a  moment. — Miss  Huebner. 

CHEESE  POTATOES. 

Stew  potatoes  until  done  (salt).  Cut  in  chunks  and  spread  a 
layer  in  bottom  of  a  baking  dish;  next  add  a  layer  of  cheese,  butter, 
pepper  and  cream,  another  layer  of  potatoes  on  this,  etc.  Bake 
until  cheese  is  soft. — Besse  Vincent. 

ESCALLOPED  POTATOES. 

Take  three  or  four  medium-sized  Irish  potatoes  and  slice  thin. 
Take  buttered  baking  pan,  put  layer  of  potatoes,  pepper,  salt  and  but- 
ter, and  layer  of  cracker  crumbs,  alternately,  with  cracker  crumbs  on 
top  until  dish  is  almost  full;  cover  with  sweet  milk.  Bake  in  moderate 
oven  until  potatoes  are  soft. 

BAKED  TOMATOES. 

Place  a  layer  of  tomatoes  in  baking  dish,  season  well,  then  a  layer 
of  bread  or  cracker  crumbs;  alternate  until  dish  is  full,  with  butter  on 
top.     Bake  until  brown. 

DAISY  FILLED  TOMATOES. 

Skin  and  take  out  center  of  medium-sized  tomatoes.  Fill  with  the 
following  salad:  Chop  fine,  hard  boiled  eggs,  celery  and  cabbage,  add 
plenty  of  broken  nut  meats  and  mix  with  thick  mayonnaise  dressing. 
Place  each  tomato  on  a  bed  of  finely  shredded  lettuce  leaves,  put  spoon- 
ful of  mayonnaise  on  top,  letting  a  little  run  down  the  sides.  Now 
cut  some  boiled  eggs  into  halves,  putting  yolks  through  potato  ricer, 
and  sprinkle  on  top  of  each  tomato  to  form  center  of  daisy.  Use  the 
whites  cut  in  strips  to  form  the  petals  around  the  tomato,  letting  them 
rest  on  the  lettuce. — Mrs.  E.  J.  Briswalter. 

BAKED  RICE  AND  TOMATOES. 

One  cup  of  cold  rice  and  two  good-sized  tomatoes.  Alternate 
layers,  well-seasoned,  with  cracker  crumbs  on  top.     Bake. 

ESCALLOPED  TOMATOES. 

One  pint  tomatoes,  one  scant  pint  cracker  crumbs,  three  table- 
spoons butter,  one  teaspoon  salt,  one-fourth  teaspoon  pepper.     Put 


GRAYVILLE  COOK  BOOK  41 

layer  of  tomatoes  in  baking  dish;  dredge  with  salt  and  pepper  and  dot 
with  butter.  Now  put  in  a  layer  of  crumbs;  continue  this  till  all  are 
used,  having  crumbs  and  butter  for  last  layer.  Bake  thirty  minutes. — 
Miss  Huebner. 

STUFFED  TOMATOES  WITH  MACARONI. 

Select  a  number  of  ripe  tomatoes  that  are  smooth  and  firm,  scoop 
out  the  seeds  and  fill  cavities  with  cooked  macaroni;  add  salt,  pepper, 
a  bit  of  butter,  a  little  grated  cheese,  and  bake  thirty  minutes  in  a  hot 
oven. 

FRIED  TOMATOES. 

Cut  in  halves  and  dust  each  surface  with  salt,  pepper  and  enough 
very  fine  bread  crumbs  to  dry  them.  Have  some  hot  butter  in  the 
frying  pan  and  brown  the  tomatoes  on  both  sides.  Drop  bits  of  but- 
ter between  and  stand  over  a  moderate  fire  to  cook  very  slowly.  When 
tender  take  up  very  carefully  and  serve  on  heated  platter. 

They  are  sometimes  finished  with  a  cream  gravy  as  follows:  Pour 
over  them  enough  cream  to  nearly  cover  them,  let  come  to  a  boil  and 
simmer  five  minutes,  baste  carefully  and  thicken  gravy  with  two  eggs 
(yolks)  beaten  with  a  little  cold  cream. — Ida  Butler. 

BAKED  EGGS  WITH  TOMATOES. 

Select  large  smooth  tomatoes,  cut  a  slice  from  smooth  ends  and 
scoop  out  seeds  and  soft  pulp.  Sprinkle  inside  with  salt,  pepper, 
butter  and  toasted  bread  crumbs.  Break  an  egg  into  each  tomato, 
add  more  seasoning  and  toasted  crumbs  and  bake  in  oven  twenty-five 
or  thirty  minutes. — Mrs.  Sam  Helck. 

FRIED  RIPE  TOMATOES. 

Take  half  ripe  tomatoes,  slice  one-fourth  inch  thick;  dredge  with 
flour,  sprinkle  with  salt,  pepper.  Fry  in  half  butter  and  half  lard 
until  tender.  Make  a  sauce  by  pouring  milk  in  the  juice  left,  until  it 
boils. 

BAKED  PEPPERS. 

Remove  seeds  from  peppers.  To  one  cup  of  bread  crumbs,  add 
one  cup  of  cheese,  some  cold  meat,  chopped  fine,  also  a  half  red  pepper, 
chopped.  Mix  these  ingredients,  put  in  pepper  cases  and  bake  in 
buttered  pan. 


42  GRAYVILLE  COOK  BOOK 

PARSNIPS  FRIED  IN  BACON. 

Boil  your  parsnips  until  tender,  in  salt  water.  Drain  and  put 
them  in  a  frying  pan  in  which  the  slices  of  bacon  are  partly  fried,  and 
brown  them  nicely.  Serve  with  the  slices  of  bacon  as  a  garnish. — 
Mrs.  Maude  White. 

SALSIFY. 

Scrape  and  put  in  fresh  water.  Put  on  to  boil  in  hot  water,  when 
done  mash  and  season.  Make  into  cakes  and  dip  in  beaten  egg  and  fine 
bread  crumbs.     Fry  in  hot  lard. 

BAKED  PUMPKIN  OR  SQUASH. 

Cut  the  pumpkin  first  in  halves,  then  in  quarters.  Remove  the 
seeds,  but  not  the  rind.  Place  in  a  baking  pan  with  the  rind  down- 
ward, and  bake  in  a  slow  oven  until  tender.  Season  with  salt,  pepper 
and  butter.  When  done,  serve  in  the  rind.  Serve  it  by  spoonfuls  as 
you  would  mashed  potatoes. 

STUFFED  EGG  PLANT. 

Take  one  good-sized  egg  plant  and  cut  in  half,  crosswise.  Remove 
the  inside  and  place  shells  in  salt  water. 

For  Filling. — Boil  ten  cents  worth  of  veal  until  tender;  grind  and 
save  stock.  Also  boil  the  inside  of  egg  plant  and  one  small  onion. 
When  thoroughly  cooked,  mix  with  meat  and  stock,  season  highly  with 
salt  and  pepper,  and  thicken  with  cracker  crumbs.  Fill  the  shells, 
place  in  pan  with  a  little  water  and  bake  until  filling  is  brown. — Mrs. 
W.  H.  Robinson. 

FRIED  CUCUMBERS. 

Pare  three  cucumbers,  cut  them  in  slices  about  one-sixteenth  of 
an  inch  thick;  dredge  with  salt  and  pepper  and  let  them  lay  fifteen 
minutes,  then  beat  one  egg  until  light,  add  to  it  one-half  pint  of  milk, 
a  little  salt,  a  dash  of  black  pepper,  one  and  one-half  cups  flour  until 
smooth.  Dip  the  pieces  of  cucumbers  into  batter  and  fry  in  smoking 
hot  fat.  When  done  take  out,  being  careful  not  to  pierce  them  with  a 
fork  or  they  will  fall. — Mrs.  Fred  Schoeneman. 

CREAMED  CAULIFLOWER. 

Take  one  head  of  cauliflower  and  boil  until  tender;  then  make  the 
following  sauce  and  add:  One  pint  milk  or  cream,  one  tablespoon  of 
butter,  if  cream  is  used  (or  two  if  you  use  milk),  two  tablespoons  flour, 
one-half  teaspoon  salt    and  one-half  salt  spoon  pepper.     Heat  cream 


GRAYVILLE  COOK  BOOK  43 

in  double  boiler,  melt  the  butter  in  cup  until  it  bubbles.  Add  dry 
flour  and  beat  smooth,  add  pepper  and  salt.  Stir  in  boiling  cream. 
Cook  five  minutes  and  add  grated  cheese  just  before  serving. — Mrs. 
W.  H.  Robinson. 

PEAS  IN  BEET  CUPS. 

Boil  small  beets  in  salted  water  until  tender,  skin  and  scoop  out 
centers  to  form  cups,  then  fill  with  creamed  French  peas.      Serve  hot. 

SPANISH  BEANS. 

Cook  a  cup  of  white  beans.  When  nearly  done  add  one  pint  can 
of  tomatoes,  then  fry  two  or  three  slices  of  bacon  and  three  onions 
together.  Salt  to  suit  taste.  Put  in  just  enough  thickening  to  make 
them  a  little  thick.     Bake  one-half  hour. 

BAKED  BEANS. 

Soak  one  pound  of  beans  over  night.  In  the  morning  pour  off 
the  water,  put  beans  in  a  pan,  add  several  slices  of  bacon,  then  salt, 
pepper  and  half  cup  of  sugar.  Fill  the  pan  with  boiling  water,  put  in 
oven  and  bake  five  hours.     Add  water  to  beans  as  needed. — Mrs.  Seil. 

CREAMED  CABBAGE. 

Cut  as  for  coarse  slaw,  and  stew  in  a  covered  sauce  pan  until 
tender.  Drain  and  return  to  saucepan.  Add  cream,  butter,  salt  and 
pepper.     Let  simmer  two  or  three  minutes,  then  serve. 

ESCALLOPED  CABBAGE. 

Cut  cabbage  fine.  Put  layer  of  cabbage  in  baking  dish,  sprinkle 
with  salt,  then  layer  of  cracker  crumbs,  layer  of  cabbage,  until  you  have 
as  much  as  you  want;  then  cover  with  sweet  milk  and  butter  the  size 
of  an  egg. 

CHAS.  B.  TILLMAN 

Hot  Air  Heating  and  Ventilating 

All  Kinds  of  Metal  Work  and  Roofing 

Cheapest  Rubber  Roofing  on  the  Market  and  Guaranteed  for  20    Years 

Sheet  Metal  Worker  in  Grayville  for  30  Years 


44  GRAYVILLE  COOK  BOOK 


Bread 


She  looketh  well  to  the  ways  of  her  household  and  eateth  not  the  bread 
of  idleness.  Give  her  the  fruit  of  her  hands,  and  let  her  own  works  praise 
her  in  the  gates. 

LIGHT  BREAD  YEAST. 

One  pint  dry  yeast,  three  large  potatoes,  a  handful  of  peach  leaves, 
catnip  or  hops,  either  will  do,  one-half  teacup  of  sugar,  one-half  gallon 
of  corn  meal;  soak  yeast  in  a  little  cold  water,  boil  potatoes;  when 
done  mash,  put  the  leaves  in  a  cloth  and  boil,  then  add  one-half  cup 
of  this  juice  to  the  potatoes  and  the  water  they  were  cooked  in;  scald 
the  meal  with  this;  let  cool,  then  add  the  yeast  and  sugar.  Knead 
well  together,  then  mold  and  let  dry  in  the  shade.  — Mrs.  Fred  Kivett. 

SALT  RISING  BREAD. 

For  Making  Three  to  Four  Loaves. 

Scald  one-half  pirn  of  sweet  milk  into  which  stir  enough  corn  meal 
to  make  a  thin  mush.  Set  in  a  warm  place  over  night.  In  winter 
this  should  be  done  about  noon  of  the  day  previous  to  baking.  In  the 
morning  take  a  pint  of  lukewarm  water,  add  one  teaspoon  of  salt, 
one-half  teaspoon  of  soda,  and  enough  flour  to  make  a  thick  batter. 
Now  stir  in  the  mush,  which  should  be  well  fermented,  and  set  in  a 
warm  place.  This  sponge  should  rise  in  two  or  three  hours  to  twice 
its  own  size,  then  add  three  quarts  of  sifted  flour  Make  a  hole  in  the 
center  and  put  in  a  level  tablespoon  of  salt,  three  rounded  tablespoons 
of  sugar  and  lard  the  size  of  an  egg.  Pour  in  one  pint  of  lukewarm 
water  and  the  sponge.  Make  rather  a  stiff  dough  and  knead  well  for 
fifteen  or  twenty  minutes,  then  make  into  loaves  which  will  about 
half  fill  the  pans,  and  set  in  a  warm  place  to  rise  until  it  fills  the  pan. 
Bake  in  a  tolerably  hot  oven  about  forty  or  fifty  minutes. — Mrs.  Wm. 
Martin. 

SALT  RISING  BREAD. 

Two  good-sized  raw  potatoes,  pared  and  sliced,  one  teaspoon  salt, 
two  tablespoons  corn  meal,  mix  at  noon  with  one  quart  boiling  water; 
let  stand  until  foamy,  then  pour  off  water  and  thicken  with  warm 
flour;  let  stand  in  pan  of  warm  water  until  light.  When  ready  to  mix, 
use  warm  flour  and  add  one  tablespoon  lard,  two  tablespoons  sugar. 
Mix  very  soft,  put  into  pans,  let  rise  until  light  and  bake  thirty  min- 
utes.— Mrs.  Batson. 


GRAYVILLE  COOK  BOOK  45 

SALT  RISING  BREAD. 

Into  a  quart  tin,  put  one  pint  warm  water,  one  tablespoon  meal, 
one  teaspoon  sugar,  one-half  teaspoon  salt.  Flour  to  make  stiff.  Put 
tin  in  kettle  of  warm  water,  covering  tin  and  kettle;  when  light  take 
one-half  pint  of  potato  water,  scald  flour,  adding  two  large  potatoes, 
mashed,  lard  size  of  an  egg.  Mix,  let  rise,  and  mold  into  loaves  and 
let  rise  and  bake. — Mrs.  Wm.  Tibial. 

EASY  RAISIN  BREAD. 

One  yeast  cake  dissolved  in  cold  water,  one  quart  warm  water, 
with  one  teaspoon  of  lard,  one  cup  of  sugar,  one  cup  of  raisins,  one  tea- 
spoon of  salt  and  two  beaten  eggs ;  stir  in  flour,  all  you  can  by  stirring, 
don't  knead.  Do  this  at  noon;  at  night  run  a  knife  around  the  sides 
and  through  the  dough  several  times.  In  the  morning  flour  the  hands 
and  pinch  out  enough  for  each  loaf;  put  in  separate  pans,  let  rise  and 
bake.     This  makes  four  loaves.     Splendid. — Mrs.  A.  L.  Patterson. 

MILK  BREAD. 

One  cake  Fleishmann's  Yeast,  one  quart  milk,  scalded  and  cooled, 
two  tablespoonfuls  sugar,  three  quarts  sifted  flour,  two  tablespoonfuls 
lard  or  butter,  melted,  one  tablespoonful  salt.  Dissolve  yeast  and 
sugar  in  lukewarm  milk,  add  one  and  one-half  quarts  of  sifted  flour. 
Beat  until  smooth.  Cover  and  set  to  rise  in  warm  place,  free  from 
draft,  about  one  and  one-half  hours.  When  light,  add  lard  or  butter, 
remainder  of  flour,  or  enough  to  make  dough  that  can  be  handled,  and 
salt.  Knead  until  smooth  and  elastic.  Place  in  well-greased  bowl. 
Cover,  let  rise  again  until  double  in  bulk,  about  two  hours.  Mold  into 
loaves.  Place  in  well-greased  bread  pans,  filling  them  half  full.  Cover 
and  let  rise  again  until  double  in  bulk,  about  one  hour.  Bake  forty  to 
fifty  minutes.     This  makes  three  one  and  one-half  pound  loaves. 

WHITE  BREAD. 

(Quick  Method.) 

One  cake  Fleischmann's  Yeast,  one  quart  lukewarm  water,  two 
tablespoonfuls  sugar,  two  tablespoonfuls  lard  or  butter,  melted,  three 
quarts  sifted  flour,  one  tablespoonful  salt.  Dissolve  yeast  and  sugar  in 
lukewarm  water.  Do  not  allow  it  to  stand  more  than  ten  minutes. 
Add  lard  or  butter,  and  half  the  flour.  Beat  until  smooth,  then  add 
balance  of  the  flour,  or  enough  to  make  dough  that  can  be  handled, 
and  the  salt.  Knead  until  smooth  and  elastic.  Place  in  greased 
bowl,  cover  and  set  aside  in  a  moderately  warm  place,  free  from  draft, 
until  light — about  two  hours.      Mold  into  loaves.      Place  in  well- 


46  GRAYVILLE  COOK  BOOK 

greased  bread  pans,  filling  them  half  full.     Cover  and  let  rise  one 
hour,  or  until  double  in  bulk.     Bake  forty  to  fifty  minutes. 

NOTE. — Two  cakes  of  yeast  may  be  used  in  this  recipe  with  ad- 
vantage to  the  bread  and  a  saving  of  time. 

HOT  CROSS  BUNS. 

One  cake  Fleischmann's  Yeast,  one  cup  milk,  scalded  and  cooled, 
one  tablespoonful  sugar,  three  and  one-fourth  cups  sifted  flour,  one- 
fourth  cup  butter,  one-third  cup  sugar,  one  egg,  one-fourth  cup  raisins 
or  currants,  one-fourth  teaspoonful  salt.  Dissolve  yeast  and  one 
tablespoonful  sugar  in  lukewarm  milk.  Add  one  and  one-half  cups 
flour,  to  make  sponge.  Beat  until  smooth,  cover  and  let  rise  until 
light,  in  warm  place,  free  from  draft,  about  one  hour.  Add  butter  and 
sugar  creamed,  egg  well-beaten,  raisins  or  currants,  which  have  been 
floured,  rest  of  flour,  or  enough  to  make  a  moderately  soft  dough,  and 
salt.  Turn  on  board,  knead  lightly,  place  in  greased  bowl.  Cover 
and  set  aside  in  warm  place,  until  double  in  bulk,  which  should  be  in 
about  two  hours.  Shape  with  hands  into  medium-sized  round  buns, 
place  in  well-greased,  shallow  pans  about  two  inches  apart.  Cover 
and  let  rise  again,  about  one  hour,  or  until  light.  Glaze  with  egg 
diluted  with  water.  With  sharp  knife  cut  a  cross  on  top  of  each. 
Bake  twenty  minutes.  Just  before  removing  from  oven,  brush  with 
sugar  moistened  with  water.    While  hot,  fill  cross  with  plain  frosting. 

PARKER  HOUSE  ROLLS. 

One  cake  Fleischmann's  Yeast,  one  pint  milk,  scalded  and  cooled, 
two  tablespoonfuls  sugar,  four  tablespoonfuls  lard  or  butter,  melted, 
three  pints  sifted  flour,  one  teaspoonful  salt.  Dissolve  yeast  and  sugar 
in  lukewarm  milk,  add  lard  or  butter  and  one  and  one-half  pints  of 
flour.  Beat  until  perfectly  smooth.  Cover  and  let  rise  in  a  warm 
place  one  hour,  or  until  light.  Then  add  remainder  of  flour,  or  enough 
to  make  a  dough,  and  the  salt.  Knead  well.  Place  in  greased  bowl. 
Cover  and  let  rise  in  a  warm  place  for  about  one  and  one-half  hours,  or 
until  double  in  bulk.  Roll  out  one-fourth  inch  thick.  Brush  over 
lightly  with  butter,  cut  with  two-inch  biscuit  cutter,  crease  through 
center  heavily  with  dull  edge  of  knife,  and  fold  over  in  pocket  book  shape. 
Place  in  well-greased,  shallow  pans,  one  inch  apart.  Cover  and  let 
rise  until  light,  about  three-quarters  of  an  hour.  Bake  ten  minutes  in 
hot  oven. 

WALNUT  BREAD. 

^ne  egg>  two  cups  milk,  four  cups  flour,  four  teaspoons  (not  heap- 
ing) Royal  Baking  Powder,  two  teaspoons  salt,  one  cup  English  wal- 
nuts, one-half  cup  sugar.  Pour  into  pan  and  let  stand  twenty  minutes. 
Bake  one  hour. — Mrs.  W.  E.  Brown. 


GRAYVILLE  COOK  BOOK  47 

NUT  BREAD. 

One  well  beaten  egg,  three-fourths  cup  granulated  sugar,  beaten 
well  together,  three-fourths  cup  sweet  milk,  with  two  heaping  teaspoons 
Royal  Baking  Powder;  two  cups  sifted  flour,  one  heaping  cup  chopped 
nuts.  Bake  in  a  moderate  oven  for  one  hour. — Mrs.  I.  N.  Price,  Little 
Rock,  Ark, 

NUT  BREAD. 

One  egg,  two  cups  of  milk,  four  cups  of  flour,  four  teaspoons  of 
Royal  Baking  Powder,  one  teaspoon  of  salt,  one-half  cup  of  sugar,  one 
cup  of  chopped  nuts.  Let  stand  twenty  minutes  and  bake  forty-five 
minutes. — Mrs.  H.  C.  Mitchell. 

NUT  BREAD. 

One  pint  of  milk,  one-third  cup  of  molasses,  two  and  three-fourths 
cups  of  white  flour,  three  and  three-fourths  cups  of  entire  wheat  flour, 
one  cup  of  nuts,  one  cake  of  yeast,  one  and  one-half  teaspoons  of  salt, 
scald  milk,  add  yeast  softened  in  one-fourth  cup  of  lukewarm  water; 
add  flour  and  knead.  Let  rise  until  double  its  bulk.  Add  nuts  broken 
in  small  pieces.  Shape  into  loaves  and  bake  in  fifty  minutes. — Mrs.  H. 
C.  Mitchell. 

NUT  BREAD. 

(Fine). 

Mix  together  two  cups  graham  flour,  one  cup  white  flour,  one-half 
teaspoon  salt,  one  tablespoon  brown  sugar,  one-half  cup  broken  nut 
meats,  one-half  cup  raisins,  cut  in  small  pieces.  When  well  mixed, 
add  two  tablespoons  molasses,  one  teaspoon  soda,  dissolved  in  one 
tablespoon  hot  water  and  one  and  one-half  cups  of  sour  milk.  Bake 
three-fourths  of  an  hour.     Part  dates  can  be  used  with  raisins  if  desired. 

NUT  BREAD. 

One  egg,  three-fourths  cup  sugar,  one-half  teaspoon  salt,  one  and 
one-half  cups  milk,  four  cups  flour,  into  which  sift  four  teaspoons  of 
Baking  Powder,  one  and  one-half  cups  chopped  nuts.  Set  to  raise  one- 
half  hour  in  warm  place.     Bake  in  slow  oven. — Mrs.  S.  H.  Melrose. 

COFFEE  CAEE. 

One  cup  of  sugar,  piece  of  butter  or  lard,  one  egg,  one  cup  of  milk 
(warm),  one  cup  of  yeast,  salt;  enough  flour  to  thicken. — Minnie  Shaw 


48  GRAYVILLE  COOK  BOOK 

COFFEE  CAKE. 

Set  sponge  over  night  with  one  quart  warm  water,  one-half  yeast 
cake,  one  tablespoon  salt.  In  the  morning  add  one  cup  sugar,  one 
egg,  one  teaspoon  cinnamon,  lard  size  of  a  walnut.  Mix  stiff  and  let 
rise.  Roll  out,  put  in  pans,  sprinkle  with  melted  butter,  sugar  and 
cinnamon.     When  light,  bake. — Mrs.  Fred  Schoeneman. 

BROWN  BREAD. 

Two-thirds  cup  Orleans  molasses,  one  cup  sweet  milk,  one  cup 
sour  milk,  three  teaspoons  soda  (or  soda  and  Baking  Powder),  one  cup 
flour,  one  cup  corn  meal,  one  cup  Graham  flour  and  pinch  of  salt. 
Steam  three  hours. 

GRAHAM  BREAD. 

One  and  one-half  cups  bread  flour  (sifted),  one  and  one-half  cups 
of  Graham  flour  (not  sifted).  Put  into  these  a  pinch  of  salt,  then  add 
one-half  of  a  cup  of  white  granulated  sugar,  or  two-thirds  cup  of  molas- 
ses, and  one  and  one-half  cups  of  sour  milk,  in  which  one  teaspoon  of 
soda  has  been  dissolved.  Bake  one  and  one-half  hours  in  slow  oven. — 
Mrs.  H.  L.  Ronalds. 

CINNAMON  ROLLS. 

Rub  one  tablespoon  of  lard  into  two  quarts  of  flour.  Moisten 
one  cake  of  dry  yeast.  Scald  one  pint  of  milk,  and  when  cool,  but  not 
cold,  add  to  the  flour.  Beat  well,  add  one  teaspoon  of  salt,  one-half 
cup  of  sugar  and  the  softened  yeast.  Let  rise.  At  second  kneading, 
roll  thin,  spread  with  melted  butter,  brown  sugar,  cinnamon,  currants 
and  finely  shaved  citron.  Roll  and  cut  off  pieces  an  inch  thick.  Stand 
these  on  end,  allow  to  rise  and  bake. 

CINNAMON  ROLLS. 

One  pint  milk  (or  water),  one  cake  compressed  yeast,  one  table- 
spoon sugar,  one  tablespoon  butter  (or  lard),  one  and  one-half  pints 
sifted  GOLD  MEDAL  FLOUR.  Dissolve  yeast  and  sugar  in  the 
milk.  Work  the  butter  into  the  sifted  flour,  then  add  to  the  liquid 
and  mix  well.  Cover  with  a  bread  towel  and  allow  to  stand  until  very 
light;  about  two  or  three  hours,  according  to  the  temperature.  Work 
down  gently  and  allow  to  rise  again  from  one-half  to  three-quarter 
hours.  Dust  the  board  with  flour  and  roll  out  the  dough  ten  inches 
wide  and  one-fourth  inch  thick.  Spread  over  the  dough  butter,  brown 
sugar,  cinnamon  and  currants,  using  these  freely.  Roll  up  similar  to 
a  jelly  roll  and  cut  into  pieces  one  and  one-half  inches  long  and  set  on 
end  in  pans.     Prepare  the  pans  by  spreading  over  the  bottom  both 


GRAYVILLE  COOK  BOOK  49 

butter  and  brown  sugar  about  one-fourth  inches  deep.  Allow  to  rise 
and  bake  as  you  would  rolls.  When  taken  out  of  the  oven  turn  upside 
down  on  a  paper  and  allow  to  stand  a  minute  before  removing  from  the 
pan. 

PRUNTY  AND  HELM'S. 

USE  GOLD  MEDAL  FLOUR. 

BISCUIT. 

Sift  two  cups  Bowman's  Royal  flour  in  bowl.  Place  in  center 
piece  of  lard  or  butter  size  of  egg.  On  top  of  this  put  two  teaspoons 
Royal  Baking  Powder.  Mix  while  gradually  pouring  sweet  milk  on 
lard  and  baking  powder,  to  consistency  for  rolling  and  cutting  out. 
Bake  in  hot  oven. — Mrs.  George  Mathews. 

BISCUIT  FOR  TWO. 

One  cup  flour,  one  teaspoon  Royal  Baking  Powder,  one-half  tea- 
spoon salt  (little  sugar  if  desired),  lard  size  of  a  walnut.  Mix  well; 
add  milk  enough  to  make  stick  together;  put  on  board  and  pat  with 
hand  until  one-half  inch  thick.  Cut  out  and  bake  in  hot  oven. — Mrs. 
Chas.  Emmerson. 

POTATO  SPLIT  BISCUIT. 

Bake  two  large  potatoes ;  while  hot  wash  through  a  strainer  into  a 
stone  jar.  Into  the  hot  potatoes  stir  a  cupful  of  lard  and  butter  mixed, 
salt  and  two  well  beaten  eggs.  Add  to  this  a  cupful  of  milk  in  which 
has  been  dissolved  one-half  cake  of  compressed  yeast  and  a  tablespoon 
of  sugar;  stir  in  one  quart  of  sifted  flour.  Mix  this  at  eight  o'clock  in 
the  morning,  cover  and  leave  anywhere  in  the  kitchen  in  winter.  At 
eleven  o'clock  add  to  the  dough  one  pint  of  sifted  flour,  set  away  for  a 
second  using,  at  four  o'clock  turn  out  on  the  biscuit  board  and  with 
just  sufficient  flour  to  handle  it,  roll  out  and  cut  with  biscuit  cutter, 
placing  in  a  baking  pan,  one  on  top  of  the  other,  with  a  little  butter 
between.  Cover  with  towel  and  let  rise  two  hours.  Bake  in  quick 
oven  for  six  o'clock  dinner. — Mrs.  Amaryn  Gilbert. 

BISCUIT. 

One  quart  of  flour,  after  sifted,  two  heaping  teaspoons  Royal 
Baking  Powder,  one-half  teaspoon  salt,  sift  all  together;  add  lump  of 
lard  the  size  of  an  egg,  and  work  together  thoroughly,  then  add  sweet 
milk  to  make  a  soft  dough;  beat  well  and  add  just  enough  flour  to  roll. 
Bake  in  a  moderate  oven. — Nancy  Huebner. 


50  GRAYVILLE  COOK  BOOK 

SOUTHERN  BEATEN  BISCUIT. 

Four  cups  flour,  one  heaping  iron  spoon  of  lard,  one  teaspoonsalt, 
enough  water  and  milk  mixed  for  stiff  dough.  Use  three  cups  of  flour 
at  first,  work  the  fourth  cup  in  gradually,  work  and  beat  until  it  blisters 
good;  take  very  small  piece  and  work  in  hand  until  round,  flatten  out 
the  size  of  a  biscuit;  prick  with  fork  and  bake  in  moderate  oven  until 
a  nice  brown. — Mrs.  H.  L.  Ronalds. 

BRAN  GEMS. 

Bran  one  pint,  flour  one  pint,  molasses  one  large  teaspoon,  soda 
one  small  teaspoon,  salt;  milk  to  mix  moderately  stiff.  Drop  in  gem 
tins  and  bake  in  quick  oven.  Add  nuts  or  raisins  chopped  fine,  if 
desired. — Florence  Melrose. 

GRAHAM  GEMS. 

Mix  together  two  teacupfuls  of  sour  milk,  two  tablespoons  brown 
sugar,  one  large  teaspoon  salaratus,  and  the  same  of  salt.  Mix  into  a 
stiff  batter  with  Graham  flour.  Have  gem  irons  hot  and  bake  twenty 
minutes  in  hot  oven. — Carro  Melrose. 

GRAHAM  GEMS. 

Two  tablespoons  sugar,  two  tablespoons  butter  or  fresh  lard,  one 
teaspoon  salt,  one  cup  sweet  milk,  one  egg,  well  beaten,  two  cups 
flour  (one-third  white  flour  and  two-thirds  Graham  flour)  and  one 
heaping  teaspoon  Baking  Powder. — Ida  Butler, 

TEA  GEMS. 

One  cup  sugar,  one  egg,  one-half  cup  sweet  milk,  two  cups  flour, 
one-third  cup  butter,  one  teaspoon  Royal  Baking  Powder,  flavor  with 
lemon.     Bake  in  gem  pans. — Carro  Melrose. 

RICE  MUFFINS. 

One  cup  of  boiled  rice,  one  cup  of  sweet  milk,  two  eggs,  well  beaten, 
five  tablespoons  of  melted  butter,  one-half  teaspoon  of  salt,  one  table- 
spoon of  sugar,  three  teaspoons  Baking  Powder,  and  one  and  one- 
half  cups  of  flour.  Mix  into  a  soft  batter  which  will  drop  from  a 
spoon.  Stir  after  all  the  ingredients  are  in,  lightly,  but  thoroughly 
and  drop  the  batter  into  hot  buttered  muffin  rings. — Alleen  Wilson. 


GRAYVILLE  COOK  BOOK  51 

GRAHAM  MUFFINS. 

One  egg,  one-fourth  cup  sugar,  one  cup  sour  milk,  one  and  one- 
half  cups  Graham  flour,  half  sifted,  one  cup  white  flour,  one-half  tea- 
spoon soda,  butter  size  of  walnut,  and  a  little  salt. — Mrs.  Batson. 

MUFFINS. 

One  tablespoon  butter,  one  of  sugar,  one  egg,  one  teaspoon  of  salt, 
four  cups  of  sifted  flour  (Graham  may  be  used  if  desired).  Four  round- 
ing teaspoons  of  Royal  Baking  Powder,  two  cups  of  milk.  Have 
muffin  pans  very  hot  and  well  greased.  Bake  in  quick  oven.  This 
makes  twenty-five  muffins. 

CORN  MUFFINS. 

One  cup  corn  meal,  one-half  teaspoon  salt,  one-half  cup  flour,  one 
egg,  one  and  one-half  spoonfuls  Royal  Baking  Powder,  one  tablespoon 
sugar,  one  tablespoon  melted  butter,  one  and  one-half  cups  sweet  milk. 
Beat  the  egg  until  light,  add  milk,  butter  and  sugar.  Sift  flour,  meal, 
Baking  Powder  and  salt;  stir  into  milk  and  egg.  This  makes  six  nice 
muffins. — Mrs.  Amaryn  Gilbert. 

GERMAN  PANCAKES. 

Take  five  eggs,  separating  the  yolks.  Beat  yolks  until  very  light, 
add  three  tablespoons  flour,  stirring  well.  Beat  whites,  adding  as 
much  salt  as  the  tip  of  a  knife  will  hold.  Add  one-half  cup  of  milk  to 
the  flour  and  yolks,  lastly  stir  in  whites.  Have  griddle  hot,  pour  on 
enough  batter  to  nearly  cover  the  griddle.  When  done,  sprinkle  with 
powdered  sugar,  squeezing  lemon  juice  over  the  sugar.  This  will  make 
five  large  pancakes.     Serve  individually. — Mrs.  Lou  Ronalds. 

BUCKWHEAT  CAKES. 

One  cake  Fleischmann's  Yeast,  two  cups  lukewarm  water,  one  cup 
milk,  scalded  and  cooled,  two  tablespoonfuls  light  brown  sugar,  two 
cups  buckwheat  flour,  one  cup  sifted  white  flour,  one  and  one-half  tea- 
spoonfuls  salt.  Dissolve  yeast  and  sugar  in  lukewarm  liquid,  add 
buckwheat  and  white  flour  gradually,  and  salt.  Beat  until  smooth. 
Cover  and  set  aside  in  warm  place,  free  from  draft,  to  rise,  about  one 
hour.     When  light,  stir  well  and  bake  on  hot  griddle. 

If  wanted  for  over  night,  use  one-fourth  cake  of  yeast  and  an  extra 
half  teaspoonful  of  salt.     Cover  and  keep  in  a  cool  place. 


52  GRAYVILLE  COOK  BOOK 


IN  all  receipts  in  this  book  calling  for  bak- 
ing powder  use  "  Royal."    Better  and 
finer  food  will  be  the  result,  and  you  will 
safeguard  it  against  alum. 

In  receipts  calling  for  one  teaspoonful  of 
soda  and  two  of  cream  of  tartar,  use  two 
spoonfuls  of  Royal,  and  leave  the  cream  of 
tartar  and  soda  out.  You  get  the  better  food 
and  save  much  trouble  and  guess  work. 

Look  out  for  alum  baking  powders.  Do 
not  permit  them  to  come  into  your  house 
under  any  consideration.  They  add  an  in- 
jurious substance  to  your  food,  destroying  in 
part  its  digestibility.  All  doctors  will  tell 
you  this,  and  it  is  unquestionable.  The  use 
of  alum  in  whiskey  is  absolutely  prohibited ; 
why  not  equally  protect  the  food  of  our 
women  and  children  ? 

Alum  baking  powders  may  be  known  by 
their  price.  Baking  powders  at  a  cent  an 
ounce  or  ten  or  twenty-five  cents  a  pound  are 
made  from  alum.  Avoid  them.  Use  no 
baking  powder  unless  the  label  shows  it  is 
made  from  cream  of  tartar. 


GRAYVILLE  COOK  BOOK  53 


Cakes 


"It  is  written" — in  the  Scriptures — 

"That  man  liveth  not  by  bread  alone.1' 

Now  it  is  ordained  that  cake  is  a  fair  coadjutor,  but — 

Give  not  the  child  too  much  cake, 

As  it  may  give  it  the  stomach  ache. 

CAKE  MAKING. 

General  Rules. 

Sift  flour,  measure,  sift  again  with  baking  powder. 

Have  your  butter  soft,  cream  alone. 

Use  fine  granulated  sugar  and  sift. 

Too  much  butter  makes  the  cake  coarse  and  heavy. 

Loaf  cake  must  be  a  little  stiffer  than  layer. 

Use  Royal  Baking  Powder. 

PORK  CAKE. 

One  pound  fresh  ground  pork  (fat),  one  pint  boiling  coffee,  three 
and  one-half  cups  brown  sugar,  one  tablespoonful  allspice,  one  table- 
spoonful  cinnamon,  one  tablespoonful  cloves,  one  tablespoonful  soda, 
six  cups  flour,  with  tablespoon  of  Royal  Baking  Powder,  one  pound 
seedless  raisins,  one  pound  currants,  ten  cents  worth  of  citron,  one  cup 
nut  kernels.  Roll  fruit  in  one  cup  of  flour.  Pour  the  boiling  coffee  on 
the  pork,  then  add  the  sugar,  and  spices,  next  the  soda,  dissolved  in  a 
tablespoon  of  hot  water,  then  flour  into  which  the  baking  powder  has 
been  sifted.     Lastly  add  the  fruit.     Bake  slowly. — Mrs.  J.  G.  Harmon. 

FRUIT  CAKE. 

One  pound  butter,  one  and  one-half  pounds  brown  sugar,  one  and 
one-half  pounds  flour,  two  pounds  raisins,  two  pounds  currants,  one- 
half  pound  citron,  one  cup  molasses,  nine  whole  eggs,  whites  and  yolks, 
beaten  separately,  one  cup  sour  milk,  one  heaping  teaspoonful  of  soda, 
dissolved  in  a  little  warm  water,  then  add  to  the  milk,  one  tablespoon 
lemon  extract,  one  teacup  strong  cold  coffee,  one  tablespoon  cinnamon, 
two  teaspoons  nutmeg,  two  teaspoons  allspice,  two  teaspoons  cloves, 
two  teaspoons  ginger,  soda  and  milk  added  lastly.  Bake  four  hours. — 
Mrs.  Chester  Melrose. 


54  GRAYVILLE  COOK  BOOK 

FRUIT  CAKE. 

Three  pounds  dry  flour,  one  pound  butter,  one  pound  sugar,  three 
pounds  seeded  raisins,  two  pounds  currants,  three-fourths  pound 
blanched  almonds,  one  pound  citron,  one  dozen  eggs,  one  tablespoon  of 
allspice,  one  teaspoon  of  cloves,  two  tablespoons  cinnamon,  two  nut- 
megs, one  wineglass  of  lemon  juice,  one  wineglass  of  grape  juice,  one 
coffee-cup  of  molasses,  with  the  spices  in  it;  steep  gently  twenty  or 
thirty  minutes,  not  boiling  hot;  beat  the  eggs  very  light,  put  the  fruit 
in  last,  stirring  it  gradually,  also  a  teaspoon  of  soda  dissolved  in  a  table- 
spoon of  water.  The  fruit  should  be  well  floured ;  if  necessary  add  flour 
after  the  fruit  is  in;  butter  a  sheet  of  paper  and  lay  it  in  the  pan.  Lay 
in  some  slices  of  citron,  then  a  layer  of  the  mixture,  then  layer  of  the 
citron  until  the  pan  is  nearly  full.  Bake  three  or  four  hours,  according 
to  the  thickness  of  the  loaves,  in  a  tolerably  hot  oven  and  with  steady 
heat.  Let  it  cool  in  the  oven  gradually.  Ice  when  cold.  It  improves 
this  cake  very  much  to  add  three  teaspoons  of  Royal  Baking  Powder. — 
Mrs.  Sam  Blair. 

EGGLESS  FRUIT  CAKE. 

One  pound  chopped  salt  pork,  one  pound  Sultana  raisins,  one 
pound  currants,  one  pound  English  walnuts,  one  pint  hot  water,  two 
cups  sugar,  one  cup  molasses,  one  teaspoon  cinnamon,  one  teaspoon 
allspice,  one  teaspoon  soda,  one -half  teaspoon  baking  powder. 

Pour  hot  water  over  pork  and  let  stand  till  nearly  cold,  add  soda, 
molasses,  sugar,  fruit,  nuts,  spices,  Royal  Baking  Powder,  and  enough 
flour  to  make  it  very  stiff.  Bake  for  one  and  one-half  hours  in  moderate 
oven. 

PLAIN  FRUIT  CAKE. 

One  cupful  of  sour  cream,  one  cupful  of  brown  sugar,  one-half  cup- 
ful of  molasses,  three  cupfuls  of  flour,  one  cupful  of  raisins,  one  cupful 
of  chopped  walnuts,  spice  to  taste,  one  teaspoonful  of  soda  in  table- 
spoonful  of  hot  water,  one-half  teaspoonful  of  salt,  and  one  egg. — Mrs. 
T.  H.  Enderson. 

PORK  CAKE. 

One  full  pound  of  salt  pork  chopped  fine  or  ground.  Pour  over 
this  one  pint  of  boiling  water.  To  this  add  two  cups  brown  sugar, 
one  cup  molasses,  one  teaspoon  soda,  two  teaspoons  cinnamon,  one- 
half  teaspoon  ground  cloves,  one-half  teaspoon  allspice,  one  nutmeg, 
one  cup  of  chopped  raisins,  six  cups  of  flour.  Bake  in  ordinary  bread 
pans  in  slow  oven,  one  hour. — Dr.  J.  D.  Merrill. 


GRAYVILLE  COOK  BOOK 


55 


Has  no 
Equal 

for 
Cream 
Puffs, 
Short 
Cakes, 

Pie 
Crust, 

Etc. 


SWANS  DOWN 
SB  CAKE  FLOUR 


Also  Manufacturers  of  the  famous 

SWANS  DOWN  PURE  WHEAT  (Entire  Wheat)  FLOUR 

The  Muffin  Flour 

SWANS  DOWN  CRACKED  WHEAT 

For  Mush  or  Porridge 

and 

PERFECT  BISCUIT  FLOUR  (Self  Rising) 
For  Dainty  White  Biscuits 


IGLEHEART  BROTHERS 

EVANSVILLE,  IND.,  U.  S.  A. 


56  GRAYVILLE  COOK  BOOK 

CHOCOLATE  NUT  CAKE. 

One  pound  of  English  walnuts,  reserve  forty-two  unbroken  halves, 
and  chop  fine  the  remainder.  Beat  to  a  cream  one  cup  of  granulated 
sugar  and  one-half  cup  of  butter.  Add  two  eggs  (one  at  a  time),  and 
beat  well.  Stir  in  alternately  one-half  cup  milk,  one  and  one-half 
cups  flour,  adding  one  teaspoon  Royal  Baking  Powder  to  the  last  half 
cup  of  flour.  Bake  in  two  layers.  Butter  a  granite  kettle,  add  two 
ounces  of  grated  chocolate,  three-fourths  cup  of  light  brown  sugar  and 
one-half  cup  of  milk.  Cook  to  the  soft  ball  stage,  add  small  piece  of 
butter;  remove  from  the  fire  and  flavor  with  vanilla.  To  one-third  of 
this  add  the  chopped  nut  meats ;  stir  until  cool  enough  to  spread  between 
the  layers.  Cover  top  and  sides,  and  on  top  arrange  unbroken  nut 
meats.    Keep  icing  soft  by  placing  pan  in  hot  water. 

DEVIL'S  FOOD. 

First  Part. — One  cup  sugar,  one-half  cup  sour  milk,  one-half  cup 
butter,  one  teaspoon  soda,  two  and  one-half  cups  flour,  one  teaspoon 
vanilla,  two  eggs. 

Second  Part. — Two-thirds  cup  sugar,  one-half  cup  sweet  milk,  one 
cup  chocolate,  yolks  of  two  eggs,  saving  the  whites  for  icing.  Cook 
this  part  and  stir  when  cool  in  the  first  part. — Mrs.Wm.  Sell. 

CHOCOLATE  CREAM  CAKE. 

Cream. — Three-fourths  cup  grated  chocolate  (two  squares  Baker's 
Chocolate),  one-half  cup  sweet  milk,  two-thirds  cup  dark  brown  sugar, 
and  the  yolk  of  one  egg.  Boil  together  until  like  custard  and  set 
away  to  cool. 

Cake. — One  cup  dark  brown  sugar,  one-half  cup  butter,  two  cups 
sifted  flour,  one-half  cup  sweet  milk,  two  eggs,  and  flavor  with  vanilla. 
Beat  the  cake  until  light  and  then  add  the  cream,  then  add  one  tea- 
spoonful  soda  dissolved  in  a  little  warm  water. 

Icing. — Take  the  juice  of  one  lemon  and  stiffen  to  the  proper  con- 
sistency with  powdered  sugar. — Mary  Melrose. 

DEVIL'S  FOOD. 

Two  cups  of  granulated  sugar,  one-half  cup  of  butter,  one-half 
cup  of  grated  chocolate  dissolved  in  one-half  cup  of  hot  coffee,  one- 
half  cup  of  sour  milk  with  level  teaspoonful  of  soda,  dissolved  in  it. 
Three  eggs  beaten  separately,  three  cups  of  flour. — Mrs.  Fred  Kivett. 


COFFEE  CAKE. 

Two  eggs,  two  cups  brown  sugar,  one-half  cup  butter,  one-half 
sour  milk,  one-half  cup  strong  coffee,  three  cups  flour,  scant ;  one  tea- 


GRAYVILLE  COOK  BOOK  57 

spoon  soda,  one  teaspoon  Royal  Baking  Powder,  one  teaspoon  cinna- 
mon, one-half  teaspoon  cloves,  one-half  teaspoon  spice,  one  teaspoon 
chocolate. — Mrs.  S.  A.  Blood. 

CHOCOLATE  CAKE. 

Cream  one-half  cup  butter  and  one  and  one-half  cups  sugar.  To 
this  add  the  yolks  of  three  eggs,  three  tablespoons  of  cocoa,  one  cup  of 
water,  two  cups  of  flour.  Then  add  the  whites  of  three  eggs  which 
have  been  beaten  for  ten  minutes.  Flavor  with  vanilla,  and  mix  in 
two  teaspoons  of  Royal  Baking  Powder  just  before  placing  in  oven. 
Two  squares  of  chocolate  may  be  used  instead  of  the  cocoa  if  preferred. 

Filling. — One  cup  water,  one-half  cup  sugar,  two  teaspoons  corn- 
starch, two  teaspoons  cocoa.  Flavor  with  vanilla.  Cook  and  put 
between  the  layers,  and  ice  the  cake  with  plain  white  icing. — Mary 
Melrose. 


A  RHYMING  RECIPE. 

If  fruit  cake  good  you  wish  to  make, 

The  rule  below  you  safely  take ; 

And  following  the  same  with  care — 

You  may  with  confidence  compare 

With  any  that  your  friends  may  make. 

Now  for  the  formula  of  the  cake : 

One  cup  of  butter  scant  you  take, 

In  a  good-sized  dish  the  cake  to  make; 

One  pint  of  sugar  brown  and  sweet, 

Four  eggs  now  add,  be  sure  to  beat; 

One  whole  nutmeg  after  you  grate, 

One  tablespoonful  of  cassia  take, 

Also  of  cloves  three-fourths  the  same, 

Now  one  cup  of  sour  milk  I  must  name, 

Four  cups  of  flour,  sift  several  times ; 

This  stiffens  all  and  well  combines; 

Of  currants  and  raisins  take 

One  pound  of  each  to  make  this  cake; 

One-quarter  pound  of  citron  sliced 

Like  shavings — thin  and  fine  as  dice, 

The  fruit  add  last,  well  floured  white, 

And  then  the  cake  will  be  all  right. 

A  dessert  spoon  of  soda  add  dry; 

Remember  not  to  heap  it  high. 

Do  not  neglect  to  beat  all  well, 

For  in  the  eating  this  will  tell, 

And  now  I'm  sure  you  know  your  lesson, 

But,  I  will  add,  eat  with  discretion. — G.  J.  Partelow. 


58  GRAYVILLE  COOK  BOOK 

CHOCOLATE  FUDGE  CAKE. 

One  cup  of  sugar,  one-half  cup  of  butter,  two  eggs,  one-half  cup  of 
milk,  one  and  one-half  teaspoons  of  Royal  Baking  Powder,  two  squares 
of  unsweetened  chocolate,  one-half  teaspoon  vanilla.  Bake  in  two 
layers. 

Filling. — One  and  one-half  cups  of  sugar,  one-half  cup  of  milk, 
two  tablespoons  butter.  Make  like  fudge  and  spread  between  the 
layers,  but  do  not  ice  top  of  cake. — 

WHITE  AND  BROWN  RIBBON  CAKE. 

White  and  Brown. — Two  cups  of  granulated  sugar,  three-fourths 
cup  of  butter,  whites  of  six  eggs,  one  cup  of  sweet  milk,  three  and  one- 
half  cups  of  flour,  two  heaping  teaspoonfuls  of  Royal  Baking  Powder, 
mix  sugar  and  butter  together,  then  add  eggs  well  beaten,  then  milk 
and  last  the  flour  with  baking  powder,  sifted  several  times  in  it,  then 
take  one-third  of  this  mixture,  and  add  enough  cocoa  to  make  dark  as 
desired,  flavor  dark  part  with  vanilla  and  light  part  with  lemon.  Bake 
in  two  square  pans,  putting  light  part  on  the  bottom  of  pan  and  dark 
on  the  top. — Mrs.  Fred  Kivett. 

MARSHMALLOW  CAKE. 

Cake  Part. — One  cup  of  butter,  two  cups  of  sugar,  one  cup  sweet 
milk,  three  cups  flour,  whites  of  five  eggs,  two  teaspoons  of  Royal  Baking 
Powder.     Flavor  with  vanilla.     Bake  in  two  good  sized  cake  pans. 

Marshmallow  Part. — Two  tablespoons  gelatin,  dissolved  in  four 
tablespoons  of  boiling  water.  Let  stand  a  few  moments  then  add  two 
cups  pulverized  sugar.  Beat  thirty  minutes  or  until  quite  stiff.  Flavor 
with  vanilla  and  pour  in  buttered  cake  tin  to  mold.  Use  tin  like  cake 
is  baked  in. 

Better  make  marshmallow  day  before,  so  it  will  be  firm.  When 
putting  cake  together,  cake  part  must  be  cool.  Use  marshmallow  for 
middle  layer  and  frost  as  if  it  were  cake. 

Frosting  Part. — Two  cups  granulated  sugar,  a  little  water;  boil 
till  it  threads.  Pour  on  the  well-beaten  whites  of  two  eggs.  Flavor 
with  vanilla  and  color  with  fruit  coloring  if  desired. — Mary  Crawford. 

ANGEL  FILLED  CAKES. 

Whites  of  nine  eggs,  one  and  one-fourth  cups  granulated  sugar, 
one  cup  flour,  one-half  teaspoon  cream  tartar,  pinch  of  salt  added  to 
eggs  before  whipping.  Flavor  to  taste,  bake  fifteen  minutes.  With 
fork  remove  center  of  cake  and  fill  with  following :  One  cup  rich  cream, 
beaten  stiff,  dissolve  one  tablespoon  gelatin  in  a  little  water,  one-half 
cup  sugar,  one  teaspoon  vanilla,  chopped  nuts  may  be  added  if  desired. 
Will  make  fifteen  cakes,  in  two  and  one-half  inch  rings. — Mrs.  John 
Harris. 


GRAYVILLE  COOK  BOOK  59 

LADY  BALTIMORE  CAKE. 

Work  one  cup  of  butter  until  very  creamy,  using  a  wooden  cake 
spoon.  Add  gradually  while  stirring  and  beating  constantly,  two  cups 
of  fine  granulated  sugar.  Then  add  one  cup  of  milk  alternately  with 
three  and  one-half  cups  of  pastry  flour  mixed  and  sifted  with  two  tea- 
spoons of  Royal  Baking  Powder.  Add  one  teaspoon  vanilla  and  fold 
in  the  whites  of  six  eggs  beaten  until  stiff  and  dry.  Bake  in  three 
layers  and  put  between  and  on  top  fruit  and  nut  filling.  The  juice  of 
one  lemon  may  be  added  to  mixture  of  butter  and  sugar  and  milk  after 
they  are  creamed  together  before  flour  is  added. 

Fruit  and  Nut  Filling. — Three  cups  of  granulated  sugar,  add  one 
cup  boiling  water.  Bring  to  boiling  point  and  let  boil  until  syrup  will 
thread  when  dropped  from  top  of  spoon.  Pour  gradually  onto  the 
beaten  whites  of  three  eggs  and  beat  until  nearly  of  the  right  con- 
sistency to  spread.  Add  one  cup  of  raisins  seeded  and  one  cup  of 
chopped  pecan  nut  meats  and  five  figs  cut  in  strips,  soak  figs  in  warm 
water,  then  dry  and  cut,  continue  beating  until  right  to  spread. — Mrs. 
Mathews. 

ANGEL  FOOD. 

Whites  of  twelve  eggs,  beaten  stiff,  one  cup  of  flour,  one  and  one- 
third  cups  of  sugar,  sift  both  five  or  six  times.  When  the  eggs  are 
almost  beaten  enough,  put  in  a  level  spoonful  cream  of  tartar.  Beat 
five  or  ten  minutes.     Bake  about  one  hour. — Mrs.  Arthur  Baldwin. 

ANGEL  FOOD  CAKE. 

The  whites  of  ten  eggs,  a  pinch  of  salt,  when  about  half  beaten  add 
one  level  teaspoon  of  cream  of  tartar,  sift  one  level  cup  of  flour,  one 
and  one-fourth  cups  of  sugar  together  several  times  and  add  to  the 
eggs.  Flavoring.  Bake  in  an  ungreased  pan  in  a  moderate  oven 
from  thirty-five  to  forty  minutes  or  until  it  shrinks  from  pan. — Mrs. 
Allen  Epworth. 

ANGEL  FOOD. 

Whites  of  eleven  eggs,  one  and  one-fourth  glass  of  sugar,  one  glass 
flour,  one  scant  teaspoon  cream  tartar;  sift  sugar  and  flour  five  or  six 
times.  Whip  eggs  very  stiff,  add  sugar  and  then  flour  with  cream  of 
tartar,  sifted  with  it,  and  lastly  one  teaspoon  vanilla. — Mrs.  Seil. 

ANGEL  ROLLS. 

Bake  an  angel  food  cake  in  a  pan  about  twelve  by  six  by  three 
inches.  Let  cool,  cut  in  slices  as  thin  as  possible,  trim  off  brown  edges. 
Spread  each  slice  with  icing,  sprinkle  with  chopped  nuts,  roll  it  up, 


60  GRAYVILLE  COOK  BOOK 

stick  through  with  a  toothpick  and  stand  on  end.  When  all  are  done 
in  this  way,  begin  with  the  first  ones  and  ice  outside,  rolling  in  chopped 
nuts.  A  drop  of  icing  and  half  a  nut  make  a  nice  finish  for  top  of  roll. 
When  icing  is  set  take  out  sticks. 

WHITE  CAKE. 

Six  whites  of  eggs,  beaten  well,  one  scant  cup  of  butter,  two  cups 
of  sugar,  cream  butter  and  sugar,  one  cup  milk,  three  cups  flour,  after 
it  is  sifted,  two  teaspoons  Royal  Baking  Powder;  flavor  to  taste.  Beat 
well  and  bake  in  layers,  two  or  three,  as  you  like. — Mrs.  Malcotn  East- 
wood. 

MARGARET'S  CAKE. 

One  and  three-fourths  cups  of  granulated  sugar,  three-fourths  cup 
of  butter,  one  cup  of  sweet  milk,  three  cups  of  flour  after  sifted,  two 
slightly  heaping  teaspoonfuls  of  Royal  Baking  Powder,  whites  of  eight 
eggs,  one  teaspoonful  each  of  lemon  and  vanilla. — Minnie  Shaw. 

WHITE  CAKE. 

One  cup  butter,  two  of  sugar,  one  of  sweet  milk,  three  of  flour, 
whites  of  five  eggs,  two  teaspoons  Royal  Baking  Powder.  (Makes  a 
nice  layer  cake). — Mrs.  Chester  Melrose. 

LEMON  CAKE  FILLING. 

One  whole  egg,  one  cup  sugar,  grated  rind  and  juice  of  one  lemont 
one  tablespoon  of  butter,  cook  in  double  boiler  until  thick. — Mrs.  W.  H- 
Robinson. 

WHITE  CAKE  WITH  FILLING. 

Whites  of  five  eggs,  beaten  stiff,  two  cups  sugar,  one  scant  cup  of 
butter;  cream  sugar  and  butter  together,  one  cup  new  milk,  three  and 
one-half  cups  flour,  sifted  well  with  two  teaspoons  (Royal  Baking  Pow- 
der, and  flavor  to  suit  taste. 

For  Filling. — Take  whites  of  two  eggs;  beat  very  stiff;  then  boil 
one  cup  of  sugar  in  one-half  cup  of  boiling  water  until  it  will  thread, 
then  pour  over  the  beaten  eggs  and  whip  it  into  a  smooth  creamy  puff; 
add  to  this  one-half  can  of  grated  pineapple.  After  layers  cool,  spread 
the  filling  between  the  three  layers. — Mrs.  Elmer  A.  Reese. 

ICE  CREAM  CAKE. 

Two  cups  sugar,  one  cup  butter,  one  cup  water,  one  cup  corn  starch, 
two  cups  flour,  whites  of  eight  eggs,  two  teaspoons  baking  powder; 
flavor  with  almond. 


GRAYVILLE  COOK  BOOK  61 

BLACK  CAKE. 

Two  cups  brown  sugar,  one  cup  sweet  milk,  one  cup  butter,  three 
cups  flour,  two  eggs,  one  cup  seeded  raisins,  one  teaspoon  soda,  two  of 
cinnamon,  one  of  cloves  and  allspice  and  one  nutmeg. 

CRANBERRY  CAKE. 

Cream  one-half  cup  butter  and  one  and  one-half  cups  sugar  to- 
gether; add  four  tablespoons  of  sour  milk,  one  teaspoon  soda  and  same 
of  Royal  Baking  Powder,  two  cups  of  flour,  one  and  one-half  cups  of 
cranberry  jelly  or  jam,  one  teaspoon  cinnamon,  cloves,  allspice  and  a 
whole  nutmeg  (ground).  Bake  in  two  layers,  using  a  white  filling. 
Put  cranberries  in  last. — Mrs.  James  Vincent. 

LEMON  CAKE. 

Three  eggs  (whites  only) ;  beat  very  stiff,  one  whole  egg^  one  scant 
cup  butter,  creamed  well  into  two  cups  of  sugar,  one  cup  milk,  three 
and  one-fourth  cups  flour,  two  teaspoons  Royal  Baking  Powder  sifted 
into  flour  well.  Mix  and  bake  in  three  layers.  I  always  flavor  with 
vanilla. 

Filling  for  above  Cake. — One  grated  rind  of  lemon  with  juice,  one 
cup  of  sugar,  butter  size  of  an  egg;  cook  in  double  boiler  until  like  cus- 
tard; let  cool  and  spread  on  layers  as  deep  as  you  like,  or  use  all.  If 
lemon  is  small,  use  two  instead  of  one. 

BRIDE'S  CAKE. 

Whites  of  twelve  eggs,  three  cups  of  sugar,  small  cup  of  butter, 
one  cup  of  sweet  milk,  four  cups  of  flour,  half  cup  of  corn  starch  and  two 
teaspoons  Royal  Baking  Powder.     Flavor  with  lemon  or  rose. 

MRS.  SHUMARD'S  ANGEL  FOOD. 

Put  a  heaping  tablespoon  of  cornstarch  in  bottom  of  horseshoe 
tumbler,  then  fill  with  flour,  one  and  one-half  scant  glasses  of  sugar, 
one  full  teaspoon  of  cream  of  tartar;  put  all  into  sifter  together  and 
sift  five  times.  Add  to  whites  of  eleven  eggs,  well  beaten,  one  teaspoon 
vanilla.  Bake  from  forty  minutes  to  one  hour.  Do  not  open  oven 
the  first  twenty  minutes. 

BELVIDERE  CREAM  CAKE. 

One-half  cup  butter,  one  cup  sugar,  one-half  cup  sweet  milk,  one 
and  three-fourths  cups  of  flour,  two  eggs,  one-half  teaspoon  soda  and 
one  teaspoon  cream  of  tartar.     For  the  cream  take  one  cup  milk,  one- 


62  GRAYVILLE  COOK  BOOK 

fourth  cup  flour,  one-half  cup  sugar,  one  egg,  pinch  of  salt.  Mix  egg, 
flour  and  sugar  with  part  of  the  milk  and  stir  into  the  other  part  of 
the  milk  hot.     Flavor. 

SNOW  CAKE. 

One-half  teacup  butter,  one  cup  sugar,  one  and  one-half  cup  of 
flour,  one-half  cup  of  sweet  milk,  whites  of  four  eggs,  one  teaspoon 
Royal  Baking  Powder.     Delicious. 

WHITE  CAKE. 

Two-thirds  cup  butter,  two  cups  sugar,  one  cup  milk  and  water, 
whites  of  seven  eggs,  three  and  one-half  cups  flour,  three  teaspoonfuls 
Royal  Baking  Powder.     Beat  hard  for  five  minutes  after  it  is  mixed. 

Icing. — Boil  two  cups  sugar  in  one  cup  water  till  it  threads,  pour 
over  beaten  whites  of  two  eggs. — Mrs.  J.  B.  Jolly. 

WHITE  CAKE. 

Three-fourths  cup  butter,  two  cups  sugar,  one  cup  sweet  milk, 
one-half  teaspoon  vanilla,  three  rounding  teaspoons  Royal  Baking 
Powder,  three  cups  flour,  whites  of  eight  eggs.  Cream  butter  and  sugar 
until  very  light,  then  add  the  milk,  sift  flour  and  baking  powder  three 
times,  and  add  alternately  with  whites  of  eggs  which  have  been  beaten 
very  stiff.    Add  vanilla  and  bake  in  moderate  oven. — Elsie  Crawford. 

MARBLE  CAKE. 

Dark  Part. — One  cup  sugar,  one-half  cup  butter,  one-half  cup 
sour  milk,  one-half  teaspoon  soda,  yolks  of  four  eggs,  two  and  one- 
half  cups  flour,  cinnamon,  cloves  and  allspice. 

White  Part. — One  and  one-half  cups  sugar,  one-half  cup  butter, 
one-half  cup  sweet  milk,  whites  of  four  eggs,  two  and  one-half  cups 
flour,  one  heaping  teaspoon  Royal  Baking  Powder,  vanilla  flavoring. 

CRUMB  CAKE. 

Rub  one-half  cupful  butter  into  one  cupful  flour,  to  which  has 
been  added  one  cupful  of  sugar,  a  teaspoonful  of  cinnamon,  one-fourth 
teaspoonful  grated  nutmeg,  one-half  teaspoonful  salt,  set  aside  one- 
half  cupful  of  the  mixture  for  top  and  bottom.  To  the  remainder  add 
one  cupful  flour,  one-half  cupful  sour  milk  and  a  teaspoon  of  soda, 
bake  in  slow  oven. — Miss  Lanterman. 

ONE  EGG  CAKE. 

Two  tablespoonfuls  of  butter,  one  cup  sugar,  one  egg,  two  cups 
flour,  three  teaspoons  Royal  Baking  Powder,  one  large  cup  of  milk. 


GRAYVILLE  COOK  BOOK  63 

Mix  butter  to  a  cream.  Add  sugar  and  egg  (unbeaten).  Beat  mix- 
ture well.  Next  add  flour  and  baking  powder,  stir  in  milk  and  beat 
all  together. — Mrs.  A.  L.  Patterson. 

EGGLESS  CAKE. 

One  cup  each  of  sugar,  sour  milk  and  raisins,  two  cups  of  flour, 
one-half  cup  of  butter,  one  teaspoon  cinnamon,  one-fourth  teaspoon 
cloves,  one-half  grated  nutmeg,  cream  butter  and  sugar,  add  raisins, 
spices,  milk  and  flour  into  which  one  level  teaspoon  of  soda  has  been 
sifted. — Flora  Reese. 

STRAWBERRY  SHORT  CAKE. 

One-half  cup  butter,  creamed,  one  cup  sugar,  one  egg  beaten  light, 
one  cup  milk,  two  cups  of  flour,  one  and  one-half  teaspoons  Royal  Bak- 
ing Powder,  mixed  in  order  given. 

Icing. — Three  cups  of  sugar,  three-fourths  cup  of  cold  water,  let 
stand  until  dissolved.  Boil  slowly  until  it  threads  from  spoon.  Then 
beat  stiff  the  whites  of  three  eggs  and  pour  mixture  into  whites,  stirring 
all  the  time,  until  well  mixed. — Chloe  Melrose. 

JAM  CAKE. 

Two  cups  brown  sugar,  one  cup  of  butter  or  lard,  one  and  one- 
half  cups  sweet  milk,  two  eggs,  one  cup  jam,  one  tablespoon  chocolate, 
one  teaspoon  cinnamon,  two  teaspoons  Royal  Baking  Powder,  three 
cups  sifted  flour.     Can  be  either  layer  or  loaf. — Mrs.  Dozier. 

GLENDALE  CHOCOLATE  CAKE. 

One  small  cup  butter,  two  cups  coffee  A  sugar,  one-half  cup  sweet 
milk,  two  cups  flour,  one  cake  sweet  chocolate,  grated,  four  eggs  (both 
yolks  and  whites),  one  teaspoon  Royal  Baking  Powder.  Flavor  with 
lemon.     Bake  in  two  layers. 

Filling. — Three  cups  coffee  A  sugar,  one  cup  of  water,  boil  until 
brittle,  or  hairs,  then  pour  over  whites  of  three  well  beaten  eggs,  and 
stir  until  cold. — Mary  Melrose. 

DEVIL'S  FOOD. 

Two  eggs,  one  cup  sugar,  one-half  cup  butter,  two  cups  flour,  one- 
half  cup  sour  milk  and  one  teaspoon  soda.  Cook  until  begins  to 
thicken,  two-thirds  cup  L.  B.  sugar,  one-half  cup  sweet  milk,  two- 
thirds  cup  chocolate,  yolks  of  two  eggs,  and  when  cool  stir  in  part  one. 
Use  the  two  whites  for  icing. — Mrs.  Seil. 


64  GRAYVILLE  COOK  BOOK 

APPLE  SAUCE  CAKE. 

One  cup  sugar,  one-half  cup  butter,  one  cup  sour  apple  sauce,  one 
teaspoon  of  soda,  dissolved  and  stirred  into  sauce.  One  level  teaspoon 
cloves,  one  level  teaspoon  cinnamon,  one-fourth  teaspoon  nutmeg, 
one-fourth  teaspoon  salt,  one  cup  of  raisins,  two  cups  of  flour. — Mrs.  W. 
H.  Robinson. 

APPLE  SAUCE  CAKE. 

Two  cups  sugar,  two  and  one-half  cups  flour,  three  rounded 
tablespoons  butter,  one  level  teaspoon  salt,  two  teaspoons  cocoa,  two 
teaspoons  cinnamon,  one  teaspoon  cloves,  one  cup  raisins,  two  cups 
unsweetened  apple  sauce,  stewed  dry,  two  level  teaspoons  soda  in 
sauce.    Stir  all  together. — Mrs.  E.  E.  St.  John. 

CHOCOLATE  FRUIT  CAKE. 

One-half  cup  butter,  one-half  cup  milk,  one  and  one-half  cups 
sugar,  two  cups  flour  (heaping  tablespoon  extra),  two  large  teaspoons 
Royal  Baking  Powder,  four  eggs,  four  ounces  chocolate,  dissolved  in 
five  teaspoons  of  water,  one  cup  fruit  and  one  cup  nuts. — Mrs.  Elmer 
Reese. 

MARBLE  CAKE. 

Light  Part. — Whites  of  four  eggs,  one-half  cup  butter,  one  cup 
sugar,  one-half  cup  milk,  one  and  one-half  cups  flour,  one  teaspoon 
baking  powder,  and  flavoring. 

Dark  Part. — Yolks  of  four  eggs,  one-half  cup  butter,  one  cup 
sorghum  molasses,  one-half  cup  milk,  one  and  one-half  cups  flour,  one 
teaspoon  Royal  Baking  Powder,  flavor  with  mixed  spices. — Besse  Vin- 
cent. 

DEVIL'S  FOOD  CAKE. 

Two  cups  of  brown  sugar,  one-half  cup  butter,  one  teaspoon  of 
soda,  dissolved  in  one-half  cup  sour  milk,  three-fourths  cup  chocolate, 
grated  and  dissolved  in  one-half  cup  boiling  water,  three  cups  of  flour 
and  two  eggs.     Ice  with  chocolate  or  white  icing. — Mrs.  Evert  Adams. 

SIX  MINUTE  CAKE. 

Break  the  whites  of  two  eggs  in  a  cup,  fill  to  one-half  with  soft 
butter,  fill  to  top  with  sweet  milk.  Sift  together  three  times  one  cup 
sugar,  one  and  one-half  cups  flour,  one  and  one-half  teaspoons  of  baking 
powder.  Put  all  together  and  stir  six  minutes.  Bake  carefully. — 
Mrs.  W.  H.  Robinson. 


GRAYVILLE  COOK  BOOK  65 

HICKORY  NUT  CAKE. 

Two  cups  sugar,  one-half  cup  butter,  whites  of  five  eggs,  three 
cups  flour,  one  cup  milk,  one  cup  nuts,  three  teaspoons  Royal  Baking 
Powder  and  cream  butter  and  sugar,  add  milk,  flour  and  baking  powder 
and  eggs  well  beaten;  add  nuts  last.  Bake  in  layers  and  put  together 
with  nuts  and  caramel. 

COCOA  NUT  CREAM  CAKE. 

Two  cups  sugar,  three-fourths  cup  butter,  creamed,  yolks  of  three 
eggs,  one  cup  of  milk,  three  cups  flour,  two  teaspoons  Royal  Baking 
Powder,  beaten  whites  of  the  eggs,  one-half  teaspoon  vanilla. — Mrs. 
Schoeneman. 

MOCHA  CAKE. 

Two  eggs,  beaten  light;  one  cup  sugar  beaten  slowly  into  the  eggs. 
Put  one  teaspoon  cream  of  tartar  and  one-half  teaspoon  soda  into  one- 
half  cup  flour.  Sift  together  several  times.  Add  one-half  cup  boiling 
milk,  into  which  has  been  melted  one  tablespoonful  of  butter.  Add  a 
pinch  of  salt  and  flavoring. 

Filling. — One-fourth  cup  butter,  creamed  with  one  heaping  cupful 
of  powdered  sugar.  Two  teaspoons  strong  coffee,  two  teaspoons  of 
cocoa.  One  teaspoon  vanilla.  Beat  thoroughly  and  spread. — Mrs.  F. 
H.  Enderson,  Chicago. 

NUT  CAKE. 

A  cup  of  butter,  two  of  sugar,  three  of  flour,  one  sweet  milk,  whites 
of  seven  and  yolks  of  two  eggs,  a  teaspoon  soda,  two  of  cream  of  tartar, 
one  pint  nut  meats,  rolled  and  sprinkled  with  flour.  Beat  the  whites 
to  a  stiff  froth. 

PLUM  CAKE. 

One  cup  sugar,  half  cup  butter,  two  and  one-half  cups  flour,  one 
cup  raisins,  one  eggf  one  cup  sour  milk,  one  teaspoonful  each  soda,  cin- 
namon, cloves,  nutmeg,  and  extract  of  lemon. — Mrs.  A.  D.  Nash. 

SPONGE  CAKE. 

Four  eggs,  two  cups  sugar,  three-fourths  cup  hot  water,  two  cups 
flour,  one  teaspoon  Royal  Baking  Powder.  Cream  yolks  of  eggs  and 
sugar,  gradually  add  water  and  flour,  then  whites  of  eggs,  beaten  stiff. 
Flavor  with  vanilla.    Bake  in  moderate  oven. — Mrs.  W.  H.  Robinson. 


66  GRAYVILLE  COOK  BOOK 

ROLLED  JELLY  CAKE. 

Three  eggs,  one  cup  of  sugar,  one  cup  of  flour,  one  teaspoon  Royal 
Baking  Powder,  if  too  thick,  thin  with  a  little  sweet  milk.  Bake  in 
dripping  pan  and  spread  with  jelly  and  roll. — Mrs.  Fred  Kivett. 

TWO  EGG  CAKE. 

One  and  one-half  cups  of  sugar,  whites  of  two  eggs,  one-half  cup 
butter,  two  teaspoons  Royal  Baking  Powder,  one  cup  of  milk  or  water, 
one  teaspoon  of  vanilla.  Butter  and  sugar  creamed  together,  whip 
eggs,  put  powder  in  flour,  add  milk,  and  enough  flour  to  make  stiff. 

SCRIPTURE  CAKE. 

Kings,  chapter  IV,  verse  22,  four  and  a  half  cups;  Judges, chapter 
V,  verse  25,  one  cup;  Judges,  chapter  IV,  verse  19,  one-half  cup; 
Jeremiah,  chapter  VI,  verse  20,  two  cups;  Nahum,  chapter  III,  verse  12, 
two  cups;  Numbers,  chapter  XVII,  verse  8,  two  cups;  First  Samuel, 
chapter  XXX,  verse  12,  two  cups;  First  Samuel,  chapter  XIV,  verse  25, 
two  tablespoonf uls ;  Amos,  chapter  IV,  verse  5,  two  teaspoonf uls ; 
Jeremiah,  chapter  XVII,  verse  11,  six  teaspoonf  uls ;  a  pinch  of  Leviticus, 
chapter  11,  verse  13;  season  to  taste  with  11  Chronicles,  chapter  IX, 
verse  19. 


DAINTIEST  MENUS 

ARE  NOW  BEING  PREPARED  "ELECTRIC 


We  are  demonstrating  the  following: 

Electric  Coffee  Percolator  Electric   Cooking   and    Heating 

Electric  Bread  Toaster  Stoves 

Electric  Hot  Plates  (all  sizes)        Electric  Fireless  Cooker 

Electric  Chafing  Dish 
Electric  Radiant  Grill  which  will  BOIL,  BROIL,  FRY,  TOAST. 

Just  the  things  for  a  hasty  meal,  or  the  unexpected  guest. 

We  also  carry  a  complete  stock  of  electrical  fixtures  and  do 
wiring. 


A.  L.  SWAN  SON  CO.. 

316  U.  SECOND  BT.  EVANSVILLE,  IND. 


GRAYVILLE  COOK  BOOK  67 


Cookies 


If  Hwere  done  when  His  done, 
Then  Hwere  well  Hwere  done  quickly. 

FRUIT  COOKIES. 

One  and  one-half  cups  sugar,  three  eggs,  one  cup  butter,  one  tea- 
spoon soda,  one  teaspoon  cinnamon,  one  teaspoon  cloves,  one  cup  of 
raisins,  chopped  fine  and  flour  to  make  a  stiff  dough. — Mrs.  N.  Lichner. 

ORANGE  COOKIES. 

Two  cups  granulated  sugar,  one  cup  sour  milk,  and  one  of  butter 
or  lard,  one  teaspoon  soda,  one-fourth  teaspoon  salt,  one  egg  and  the 
juice  and  grated  rind  of  one  orange.  Stir  the  ingredients  well  together 
and  add  enough  flour  to  make  a  soft  dough.  Cut  and  bake  in  a  quick 
oven. — Mary  Crawford. 

COOKIES  WITH  RAISIN  FILLING. 

Beat  to  a  cream  one  cup  sugar,  one-half  cup  shortening,  add  one- 
half  cup  sweet  milk,  one  beaten  egg,  three  and  one-half  cups  flour, 
sifted  with  three  teaspoons  Royal  Baking  Powder. 

For  Filling. — Mix  three-fourths  cup  sugar  and  one  tablespoon  flour, 
add  one  cup  of  chopped  raisins;  cook  all  together  until  thickened.Roll 
cookies  very  thin,  put  teaspoonful  of  raisins  on  each  and  another 
cookie  on  top. 

WHITE  HOUSE  COOKIES. 

One  cup  butter,  one  cup  sugar,  three  eggs,  two  teaspoons  Royal 
Baking  Powder,  two  tablespoons  cream,  two  teaspoons  vanilla,  and 
flour  enough  to  roll.  Reserve  whites  of  eggs,  beat  until  stiff  and  brush 
over  dough  and  sprinkle  sugar  over  before  cutting. — Mrs.  J.  M.  Mit- 
chell, Mi.  Carmely  III. 

COCOANUT  DAINTIES. 

Beat  whites  of  two  eggs  very  light,  add  one-half  cup  granulated 
sugar,  beating  all  the  while,  flavor  to  suit  taste.  Place  about  one  tea- 
spoonful  on  cracker,  sprinkle  with  cocoanut,  bake  in  moderate  oven 
until  browned  slightly. — Mrs.  C.  L.  Naney. 


68  GRAYVILLE  COOK  BOOK 

BROWN  SUGAR  COOKIES. 

Two  cups  brown  sugar,  one  cup  butter,  one  cup  sour  milk,  one 
teaspoon  soda,  one  teaspoon  Royal  Baking  Powder  and  flour  to  make 
stiff. — Vera  Johns. 

MOCK  MACAROONS. 

Four  whole  eggs,  one  and  one-half  cups  granulated  sugar.  Stir 
this  together  and  put  on  stove  in  pan  of  hot  water  until  it  steams  when 
stirred,  then  remove  and  let  cool  a  little,  then  add  two  teaspoons  cin- 
namon, one-half  level  teaspoon  cloves,  a  pinch  of  ginger,  two  cups 
chopped  nuts,  two  cups  flour,  two  teaspoons  Royal  Baking  Powder. 
Drop  with  teaspoon  in  baking  pan,  not  close,  as  they  spread  in  baking. — 
Mrs.  Sam  Helck. 

COOKIES. 

One  and  one-half  cups  sugar,  one-half  cup  lard,  one-half  cup  butter, 
one-half  cup  sweet  milk,  one-half  cup  sour  milk,  one  egg,  two  level  tea- 
spoons Royal  Baking  Powder,  pinch  of  soda  and  lemon  extract. — Mrs. 
Evert  Adams. 

ENGLISH  COOKIES. 

Two  cups  brown  sugar,  one  cup  butter  and  lard,  one  cup  cold 
coffee,  two  eggs,  one  level  teaspoon  soda,  one  heaping  teaspoon  Royal 
Baking  Powder,  sifted  in  three  cups  flour,  one  teaspoon  cinnamon,  one 
teaspoon  nutmeg  and  two  cups  seeded  raisins. — Miss  Corrina  Batson. 

OATMEAL  COOKIES. 

One-half  cup  butter,  one  cup  sugar,  two  eggs  (one  more  yolk  is 
an  improvement),  four  tablespoons  sour  milk,  three-fourths  teaspoon 
soda,  two  cups  flour,  one  cup  raisins,  two  cups  dry  rolled  oats.  Spread 
about  three-fourths  inch  thick  in  large  pan.     When  done  cut  in  squares. 

COCOANUT  COOKIES. 

One  cup  cocoanut,  one  cup  sugar,  one-third  cup  butter,  one  egg, 
three  tablespoons  milk,  one  and  one-half  teaspoons  Royal  Baking  Pow- 
der, pinch  of  salt  and  enough  flour  to  roll. — Mrs.  S.  H.  Melrose. 

ALMOND  TARTE. 

One  pound  almonds,  grated;  one  pound  sugar,  twelve  eggs,  rind 
of  lemon,  pinch  of  salt,  one-fourth  teaspoon  Royal  Baking  Powder. 
Beat  one  hour.     Bake  in  slow  oven  one  hour. — Mrs.  N.  M. 


GRAYVILLE  COOK  BOOK  69 

OATMEAL  COOKIES. 

Three-fourths  cup  butter,  one  cup  sugar,  two  eggs,  three-fourths 
cup  sour  milk,  three-fourths  teaspoon  soda,  one-half  teaspoon  salt, 
two  cups  flour,  three  cups  flaked  oatmeal,  one  cup  raisins,  chopped, 
and  one-half  cup  nuts.  Bake  in  moderate  oven. — Mrs.  James  Vin- 
cent. 

SHAVINGS. 

Two  eggs,  two  tablespoons  of  sugar,  two  tablespoons  of  cream,  a 
little  salt,  flour  to  roll  out  as  thin  as  noodles,  cut  them  a  half  inch  wide; 
twist  into  all  kinds  of  shapes  and  fry  in  deep  lard  to  a  light  brown, 
flavor  with  vanilla.  Sprinkle  with  fine  sugar  as  soon  as  they  come  out 
of  lard—  Mrs.  N.  M . 

ROCK  COOKIES. 

One  and  one-half  cups  light  brown  sugar,  one  cup  melted  butter, 
three  eggs,  well  beaten  separately,  one  teaspoon  cinnamon,  one  tea- 
spoon soda  dissolved  in  hot  water,  one  pinch  salt,  two  and  one-half 
cups  flour,  one  pound  chopped  English  walnuts,  three-fourths  pound 
chopped  raisins.     Drop  off  spoon  and  bake  slowly. 

HERMITS. 

(Small  Cakes  Similar  to  Rocks.) 

One  cup  of  sour  cream,  two  cups  brown  sugar,  one  cup  chopped 
raisins,  two-thirds  cup  butter,  two  beaten  eggs,  one  teaspoon  each, soda, 
cinnamon,  cloves  and  nutmeg;  flour  to  make  as  stiff  as  can  be  stirred. 
Drop  by  tablespoonfuls  on  well  buttered  pan,  leaving  plenty  of  room 
for  them  to  spread. — Mrs.  T.  H.  Enderson,  Chicago. 

ROCKS. 

Three  eggs,  well  beaten;  one  cup  butter,  one  and  one-half  cups 
brown  sugar,  three-quarters  pound  raisins,  one  quarter  pound  English 
walnuts,  in  fine  pieces,  two  cups  flour,  one  teaspoon  soda,  dissolved  in 
hot  water.  Drop  teaspoonful  on  a  buttered  pan  and  bake  slowly. — 
Mrs.  T.  H.  Enderson,  Chicago. 

ROCKS. 

One  and  one-half  cups  sugar,  one  cup  butter,  one  and  one-half 
cups  raisins  (chopped  fine),  three  and  one-half  cups  flour,  one  teaspoon 
cinnamon,  one  teaspoon  soda,  dissolved  in  little  hot  water,  two  table- 
spoons sweet  milk,  one  pound  walnuts  (chopped).  Turn  dripping  pan 
bottom  side  up,  drop  spoonful  and  bake.  Something  really  nice. — 
Besse  Vincent. 


70  GRAYVILLE  COOK  BOOK 

ROCKS. 

Scant  cup  butter,  one  and  one-half  cups  sugar,  three  eggs,  not  sepa- 
rated, one  and  one  half  cups  raisins,  one-half  pound  nuts,  three  cups 
flour,  one-half  teaspoon  cinnamon,  one-half  teaspoon  soda,  dissolved 
in  two  tablespoons  of  watei.  Grease  pans  first  time;  drop  off  end  of 
knife.     Bake  until  a  rich  brown. — Mrs.  F.  C.  Naney. 

PECAN  WAFERS. 

Beat  two  eggs  without  separating,  beat  in  one  cup  sifted  brown 
sugar,  one  teaspoon  vaniUa  and  three  level  tablespoons  flour  sifted 
with  one-fourth  teaspoon  each  of  salt  and  Royal  Baking  Powder. 
Lastly  beat  in  a  cup  of  pecan  meats.  Spread  the  mixture  on  buttered 
baking  sheets,  put  whole  nuts  on  top,  bake  in  moderate  oven  five  or 
ten  minutes. — Mrs.  W.  H.  Robinson. 

GEM  CAKES. 

One  cup  sugar,  two  tablespoons  butter,  two  eggs,  four  tablespoons 
grated  chocolate,  dissolved  in  two  tablespoons  of  boiling  water,  one  and 
one-half  cups  of  flour,  one  heaping  teaspoon  Royal  Baking  Powder, 
pinch  of  salt,  one-half  cup  of  water.  Bake  in  gem  pans. 

DAINTY  CAKES. 

Three  tablespoons  of  thick  cream,  two  tablespoons  butter,  one 
tablespoon  lard,  one-half  teaspoon  Royal  Baking  Powder,  a  few  drops 
vanilla  or  lemon  and  flour  enough  to  make  quite  stiff.  Roll  as  thin  as 
possible  in  sugar  and  cut  in  any  desired  shape. 

FIG  DROP  CAKES. 

Two  eggs,  two  cups  flour,  one  cup  sugar,  one  cup  chopped  figs, 
one-half  cup  butter,  one-fourth  cup  milk,  three-fourths  teaspoon  vanilla; 
cream  butter  and  sugar,  add  beaten  yolks,  which  have  been  beaten  for 
several  minutes.  Pour  in  milk,  sift  in  flour  and  beat  all  smooth;  add 
figs  and  vanilla,  fold  in  the  stiffly  beaten  whites  and  the  Royal  Baking 
Powder,  two  teaspoons;  drop  from  teaspoon,  leaving  room  to  spread. 
Bake  for  eight  minutes. 

Alternate  layers  of  chopped  cabbage  and  cracker  crumbs  seasoned 
with  salt,  pepper  and  butter.     Cover  with  sweet  milk  and  bake. 

OATMEAL  CAKES. 

One  cup  butter,  or  one-half  cup  lard  and  one-half  cup  butter,  one 
cup  sugar,  one  teaspoon  cinnamon,  one  cup  sour  milk,  one  level  tea- 
spoon soda,  one  egg,  one  cup  raisins  and  currants  mixed,  two  cups 


GRAYVILLE  COOK  BOOK  71 

cracked  oats,  two  cups  flour.  Drop  on  pans,  size  of  a  walnut,  one  inch 
apart.  If  sweet  milk  is  used,  use  two  teaspoons  Royal  Baking  Powder. 
These  have  a  nut  flavor. — Florence  Melrose. 

OATMEAL  WAFERS. 

Twelve  ounces  light  brown  sugar,  three-fourths  cup  lard  and 
butter,  two  eggs,  two  cups  sifted  flour,  one-half  teaspoon  salt,  three- 
fourths  teaspoon  soda,  one  teaspoon  cinnamon,  one-half  pound  raisins, 
three  and  one-half  cups  oatmeal.  Take  silver  fork  and  mix  well  to- 
gether. Pat  in  cakes  and  bake  as  cookies.  In  a  covered  receptacle 
these  will  keep  indefinitely. — Mrs.  A.  S.  Toops. 

COCOANUT  BALLS. 

One  and  one-half  cups  sugar,  one-third  cup  boiling  water,  one- 
fourth  pound  shredded  cocoanut,  white  of  one  egg  and  lemon  flavoring. 
Boil  water  and  sugar  without  stirring  until  the  syrup  threads;  pour 
over  the  well  beaten  white  of  egg  and  beat  until  nearly  stiff,  flavor; 
mix  with  the  cocoanut  quickly  and  shape  into  balls. — Besse  Vincent. 

LEMON  CRACKERS. 

Two  and  one-half  cups  sugar,  one  cup  lard,  one  pint  sweet  milk, 
two  eggs,  five  cents  worth  oil  of  lemon  and  five  cents  worth  baker's 
ammonia,  dissolved  in  one-half  cup  warm  water  about  one  hour  before 
mixing  with  flour  very  stiff.  Pound  one-half  hour.  Roll  very  thin; 
bake  in  hot  oven. — Mrs.  A.  L.  Patterson. 

DOUGHNUTS. 

One  cup  sugar,  two  eggs,  two  tablespoons  of  melted  butter,  one- 
half  cup  of  sweet  milk,  two  teaspoons  of  cream  of  tartar,  one  teaspoon 
of  soda,  pinch  of  salt,  little  nutmeg  and  cinnamon. — Mrs.  Byron  Craw- 
ford. 

DOUGHNUTS. 

One  cup  sugar,  one  cup  milk,  one  cup  potatoes,  mashed;  two  and 
one-half  teaspoons  baking  powder,  spices  and  two  tablespoons  melted 
lard. 

DOUGHNUTS. 

Sift  together  one  quart  flour,  two  teaspoons  Royal  Baking  Powder, 
one  cup  sugar,  one  egg,  one  tablespoon  melted  butter,  one-third  tea- 
spoon salt,  teaspoon  lemon  or  vanilla,  add  sweet  milk  to  make  soft 
dough,  roll,  cut  out  and  fry  in  hot  fat,  when  cooked  roll  in  sugar. — 
Elsie  Crawford. 


72  GRAYVILLE  COOK  BOOK 

DOUGHNUTS. 

Two  eggs,  one  and  one-half  cups  sugar,  one  cup  sweet  milk,  one 
teaspoon  butter,  two  teaspoons  Royal  Baking  Powder,  flavor  with 
lemon  or  nutmeg. — Mary  Melrose. 

DOUGHNUTS. 

One  cup  sugar,  three  eggs,  one  cup  sour  milk,  pinch  salt,  teaspoon 
cinnamon,  enough  flour  to  make  stiff  dough,  teaspoon  soda.  When 
done  roll  in  sugar. — Mrs.  Dozier. 

DOUGHNUTS. 

Boil  and  mash  five  medium-sized  potatoes,  one  and  one-half  cups 
of  sugar,  two  eggs,  one  scant  cup  of  milk,  three  teaspoons  of  melted 
butter,  four  teaspoons  baking  powder,  a  pinch  of  salt  and  nutmeg. 
Fry  in  hot  lard. — Mrs.  S.  T.  Spring. 

DOUGHNUTS. 

One  cup  sugar,  one  cup  sour  milk,  one  egg,  one  teaspoon  soda,  one 
tablespoon  butter,  one  pinch  salt,  nutmeg  and  cinnamon.  Mix  soft, 
add  teaspoon  vinegar  to  prevent  them  taking  grease. — Mrs.  C.  H. 
Wright. 

DOUGHNUTS. 

Three  large  potatoes  boiled  and  mashed  with  lump  of  butter  size 
of  an  egg,  beat  until  smooth,  three  eggs,  beaten  separately,  one  and 
one-half  cups  sugar,  pinch  of  salt,  nutmeg  to  taste,  two  teaspoons 
Royal  Baking  Powder,  three  cups  of  flour;  stir  in  and  add  enough  more 
to  roll  out.  Fry  in  deep  lard,  smoking  hot;  drain  on  paper,  roll  in  pow- 
dered sugar. — Mrs.  Mathews. 

SOFT  GINGERBREAD. 

One  cup  each  of  molasses,  butter,  sugar  and  sour  cream  or  milk. 
One  tablespoon  each  of  soda  and  ginger,  four  cups  flour.  Cream  the 
butter  and  sugar,  add  three  lightly  beaten  eggs,  then  the  other  ingre- 
dients.    Bake  in  a  slow  oven. 

GOOD  GINGERBREAD. 

One  cup  sugar,  one  cup  butter,  one  cup  molasses,  one  cup  sour 
milk,  two  and  one-half  cups  flour,  two  teaspoons  soda,  two  teaspoons 
ginger,  one  teaspoon  cinnamon,  one  teaspoon  allspice  and  four  eggs. — 
Mrs.  Seil. 


GRAYVILLE  COOK  BOOK  73 

GINGERBREAD. 

One-half  cup  of  brown  sugar,  one-half  cup  of  lard,  one  cup  of  molas- 
ses, two  eggs,  two  teaspoons  of  ginger,  one  teaspoon  cinnamon,  one  cup 
boiling  water,  two  level  teaspoons  of  soda  and  two  and  one-half  cups 
flour.  Bake  in  moderate  oven.  Line  bottom  of  pans  with  thin,  greased 
paper  to  prevent  burning  and  sticking.  Put  layers  together  with  icing. 
— Flora  Evelyn  Reese. 

SOFT  GINGERBREAD  WITH  SOUR  MILK. 

One  cup  butter,  one  cup  molasses,  one  cup  sour  milk,  one  cup  sugar, 
two  and  one-half  cups  flour,  before  sifted,  four  eggs,  one  teaspoon  cin- 
namon, one  teaspoon  ginger,  two  teaspoons  soda.  Make  just  as  cake, 
cream  butter  and  sugar,  sift  flour  several  times,  etc.  Bake  in  a  deep 
pan.     Leave  in  pan  until  cold. 

SOFT  GINGERBREAD. 

Three  cups  flour,  one-half  cup  milk,  one-half  cup  lard,  one  and  one- 
half  cups  molasses  (New  Orleans  or  sorghum),  one  teaspoon  soda,  two 
eggs,  one  tablespoon  of  ginger.  Beat  the  yolks  of  eggs  and  the  lard 
together,  then  add  milk,  soda  and  molasses;  add  ginger  and  flour. 
Beat  the  whites  to  a  stiff  froth,  add  them  carefully.  Bake  in  a  moderate 
oven  three-fourths  of  an  hour. — Mrs.  Sam  Blair. 

GINGERBREAD. 

One  cup  sugar,  one  of  butter,  one  of  New  Orleans  molasses,  one  of 
sour  milk,  two  eggs,  one  tablespoon  ginger,  one  teaspoon  cinnamon, 
and  one  of  soda,  dissolved  in  hot  water.  Take  four  or  five  cups  of 
flour;  don't  make  it  too  thick;  stir  the  spices,  sugar,  butter  and  molasses 
together,  keeping  the  mixture  slightly  warmed,  then  add  the  milk,  then 
the  eggs,  beaten  very  light,  then  the  soda  and  lastly  the  flour.  Beat 
it  long  and  well,  and  bake  in  large  buttered  pan.  If  you  desire,  add 
raisins  or  currants  or  both. — Mrs.  J.  G.  Harmon. 

GINGER  SNAPS. 

Five  cups  flour,  one-half  cup  granulated  sugar,  one  and  one-half 
cups  molasses,  one-half  cup  of  lard,  two  level  teaspoons  of  soda,  dis- 
solved in  one-eighth  cup  of  hot  water,  one  and  one-half  tablespoons 
ginger,  two  teaspoons  cinnamon  and  one  teaspoon  cloves.  Bake  in 
hot  oven. — Mrs.  Fred  Kivett. 


74  GRAYVILLE  COOK  BOOK 


Pies 

BANANA  PIE. 

Make  a  custard  as  follows:  Mix  together  the  yolks  of  two  eggs, 
beaten  till  light,  and  one  tablespoon  cornstarch.  Add  this  to  half  a 
pint  of  boiling  milk  (or  water)  sweetened  to  taste;  stir  till  cooked  and 
let  cool.  Slice  two  medium-sized  bananas,  mix  in  the  custard  and 
place  in  a  previously  baked  crust.  Ice  with  the  whites  of  the  eggs. — 
Mary  Cadwell  Barnett. 

GRAPE  PIE. 

Two  cups  seeded  grapes,  two  cups  sugar,  yolks  of  four  eggs,  two 
tablespoons  flour;  cover  with  whites  of  four  eggs.  Make  a  rich  crust, 
and  don't  roll  too  thin.  This  makes  two  pies. — Mrs.  Maud  Johnson, 
Harrisburg,  III. 

BANANA  CREAM  PIE. 

Yolks  of  two  eggs,  one-half  cup  sugar,  a  small  piece  butter,  one 
teaspoon  cornstarch,  one  pint  milk  (put  milk  on  to  scald,  add  rest  and 
cook  until  thick).  Put  layer  of  cream  in  crust,  then  layer  of  bananas, 
then  cream,  and  frost  with  whites  of  two  eggs. — Mrs.  E.  C.  Bradshaw, 
Albion,  III. 

CREAM  PIE. 

Yolks  of  two  eggs,  one  pint  sweet  milk,  one-half  cup  sugar,  one 
tablespoon  flour,  one  teaspoon  butter,  and  flavor  with  vanilla.  Bake 
the  shell  first  and  then  add  the  cream. — Mary  Melrose. 

RHUBARB  MERINGUE  PIE. 

Mix  together  one  and  one-half  cups  sugar,  two  tablespoonfuls 
flour,  and  a  pinch  of  salt.  Add  the  slightly  beaten  yolks  of  two  eggs 
and  three  cups  of  finely  chopped  rhubarb.  Stir  well,  turn  into  a  pie 
plate  lined  with  rich  paste,  and  bake  in  moderate  oven.  When  done, 
beat  the  whites  to  a  stiff  froth  with  two  tablespoons  sugar,  spread 
roughly  over  pie  and  brown  slightly. — Mrs.  A.  L.  Patterson. 

GRAPE  CUSTARD  PIE. 

Two  eggs,  saving  white  of  one  for  top,  one  tablespoon  flour,  one 
tablespoon  butter,  one  cup  sugar,  one  cup  grapes,  whole  or  mashed. 
Beat  eggs,  flour,  butter,  and  sugar  together,  then  stir  in  the  grapes. 


GRAYVILLE  COOK  BOOK  75 

COCOANUT  PIE. 

One  cup  grated  cocoanut,  two  teaspoons  flour.  Mix  with  one  cup 
milk  or  water,  place  on  stove,  stir  until  thickens,  add  one  tablespoon 
butter,  while  warm.  When  cool,  add  a  little  salt,  yolks  of  two  eggs, 
one  small  cup  of  sugar,  add  the  cocoanut,  beating  all  together.  Fill 
the  crust  and  bake.  Beat  whites  with  three  tablespoons  powdered 
sugar,  spread  on  the  top,  return  to  oven  and  brown  slightly. — Bertha 
Hardy. 

PUMPKIN  PIE. 

One  or  two  eggs,  one  cup  of  old  fashioned  brown  sugar,  one  cup  of 
pumpkin,  one  teaspoon  of  cinnamon,  one-half  teaspoon  of  ginger, 
one -half  teaspoon  of  salt,  milk  as  thin  as  desired.  Bake  in  moderate 
oven.  When  nearly  done  lift  to  the  upper  shelf  to  make  rich  brown. — 
Mrs.  B.  F.  Batson. 

CHOCOLATE  PIE. 

Two  large  tablespoons  of  Baker's  chocolate  or  cocoa,  one  pint  of 
water,  yolks  of  two  eggs,  two  tablespoons  cornstarch,  six  tablespoons 
of  sugar.  Boil  until  thick.  One  teaspoon  vanilla.  Pour  in  a  baked 
crust.     Put  beaten  whites  on  top  and  brown. — Mrs.  A.  L.  Patterson. 

CHEESE  CAKE  PIE. 

Three  cups  curd,  one-half  box  currants,  two  cups  sugar,  five  eggs, 
saving  the  whites  of  four  for  tops,  two  pints  sweet  milk,  lump  of  butter 
size  of  an  egg.  Flavor  with  lemon.  Enough  for  three  pies. — Mrs.  C. 
H.  Wright. 

BANANA  PIE. 

Bake  the  crust  first:  Slice  two  bananas  in  this  crust,  make  a  filling 
as  follows,  and  pour  over  the  bananas:  Put  one-half  cup  sugar  in  cup  of 
boiling  milk,  yolks  of  two  eggs,  two  tablespoons  flour,  mix  to  a  paste, 
and  put  in  the  boiling  milk.  Let  cook  until  it  thickens.  Use  the 
whites  for  the  top. — Mrs.  Addie  Melrose. 

PATTIE  SHELLS. 

Two  cups  flour,  one  cup  shortening  (one-half  butter  and  one-half 
lard),  one  cup  water,  mix  and  bake. 

CREAM  PIE. 

A  scant  cup  of  sugar,  yolks  of  two  eggs,  three  tablespoons  flour, 
three  cups  milk  for  two  pies,  teaspoonful  butter.  Bake  crust  first. — 
Mrs.  C.  H.  Wright. 


76  GRAYVILLE  COOK  BOOK 

DELICIOUS  LEMON  PIE. 

The  juice  and  grated  rind  of  one  lemon,  one  cup  sugar,  the  yolks 
of  two  eggs,  three  tablespoons  flour,  one  cup  milk.  Line  the  plate  with 
paste;  pour  in  the  custard,  bake  until  done.  Beat  the  whites  of  two 
eggs  and  add  four  tablespoons  sugar;  spread  this  over  the  pie  and  let 
it  brown  in  the  oven. 

COCOANUT  PIE. 

Grate  one  cocoanut,  add  one  pint  milk,  three  eggs,  one  cup  sugar 
and  little  salt.    Add  the  cocoanut  milk. 

CREAM  PIE. 

Cake  Part. — One-fourth  cup  water  with  three-fourths  cup  sugar; 
add  the  beaten  yolk  of  one  egg,  one  cup  flour  in  which  has  been  mixed 
one  teaspoon  Royal  Baking  Powder,  add  beaten  white  of  egg,  flavor 
with  vanilla,  or  almond  and  bake  in  one  tin. 

Custard  for  Filling. — Put  one  scant  pint  of  milk  in  double  boiler, 
when  warm  add  the  beaten  yolks  of  two  eggs,  one-half  cup  sugar,  table- 
spoon butter  and  thicken  with  two  tablespoons  flour.  When  ready  to 
remove  from  fire,  pour  the  custard  over  the  well-beaten  whites  of  two 
eggs,  flavor  with  vanilla.  Split  the  cake  part,  when  cold  fill  with, cus- 
tard, replace  the  upper  half  sprinkle  top  with  powdered  sugar.  This 
is  better  the  second  day. 

CHESS  PIE. 

Two  eggs,  one  cup  sugar,  butter  size  of  an  egg,  flavor  with  nutmeg. 
Enough  for  one  pie. — Mrs.  Evert  Adams. 

PUMPKIN  PIE. 

Two  eggs,  one  cup  milk,  pumpkin  enough  to  thicken,  sweeten  to 
taste  and  flavor  with  mixed  spices. — Mrs.  Evert  Adams. 

CREAM  PUFFS. 

One  cup  boiling  water,  one-half  cup  butter,  one  cup  flour.  Stir 
the  butter  and  flour  into  the  boiling  water,  set  aside  to  cool,  then  add 
three  whole  eggs.  Mix  together  well.  Drop  in  greased  pan  about  one 
tablespoonful  for  each  puff.  Bake  in  moderate  oven  from  thirty  to 
forty  minutes. 

Filling. — One  egg,  one  cup  sweet  milk,  one-half  cup  sugar.  Cook 
and  thicken  with  flour.     Flavor  to  taste. — Mrs.  A .  S.  Toops. 


GRAYVILLE  COOK  BOOK  77 

BUTTER  SCOTCH  PIE. 

Two  cups  brown  sugar,  two  tablespoons  butter,  let  boil,  one  cup 
milk,  one  cup  water,  two  tablespoons  cornstarch,  yolks  of  three  eggs, 
beat  all,  cook  until  thick.  Put  whites  on  top  and  brown  in  oven.  This 
makes  two  pies. 

BUTTER  SCOTCH  PIE. 

One  cupful  of  brown  sugar,  three  tablespoons  of  water,  butter 
size  of  an  egg.  Yolks  of  two  eggs,  three  tablespoons  of  flour,  one  cup  of 
milk,  flavor  with  vanilla.  Cook  until  it  thickens,  so  it  will  not  burn. 
Beat  the  whites  of  the  two  eggs,  sweeten  and  spread  on  pie  and 
brown  slightly. — Alleen  Wilson. 

AMBER  PIE. 

One  cup  jam  (or  any  kind  of  fruit  butter),  one  cup  sour  cream, 
one-half  cup  sugar,  butter  size  of  an  egg,  yolks  of  three  eggs,  teaspoon 
vanilla,  tablespoon  cornstarch,  or  flour.  Boil  until  like  jelly.  Pour 
in  baked  crusts  and  put  beaten  whites  on  top  and  brown.  Use  apple 
butter  instead  of  jam:  one  and  one-half  cups  apple  butter  sweetened  to 
taste  and  a  little  more  flour  or  cornstarch.  This  makes  three  pies. — 
Selected. 

BUTTER  SCOTCH  PIE. 

Melt  one  heaping  tablespoon  of  butter  and  one  cup  brown  sugar 
together.  Have  ready  one  cup  of  milk,  yolks  of  two  eggs,  one-half 
cup  of  flour,  pinch  of  salt,  beaten  together;  stir  in  butter  and  sugar  and 
cook  till  thick;  when  cool  pour  into  baked  crust,  cover  top  with  meringue 
made  with  the  whites  of  the  two  eggs. — Mrs.  W.  G.  W  heater  oft. 

CREAM  PIE. 

One  pint  milk,  yolks  of  three  eggs,  three-fourths  cup  sugar,  three 
tablespoons  flour,  one  tablespoon  butter,  pinch  salt;  boil  until  it  thickens, 
flavor  and  put  into  a  crust  already  baked.  Put  the  whites  on  top. — 
Mrs.  W.  G.  Wheatcroft. 

WHIPPED  CREAM  PIE. 

Sweeten  one  teacup  very  thick  cream;  make  as  cold  as  possible 
without  freezing.  Flavor  to  taste.  Beat  until  light  and  keep  cool. 
Make  moderately  rich  crust,  prick  well  with  fork  to  prevent  blistering 
and  bake.  Spread  on  the  cream  with  bits  of  jelly  on  top.  This  makes 
two  pies. 


78  GRAYVILLE  COOK  BOOK 

VINEGAR  PIE. 

One  cup  of  sugar,  one  egg,  one  tablespoon  flour,  a  little  nutmeg. 
Beat  well.     Add  one  cup  of  water  and  one  tablespoon  vinegar. 

SWEET  POTATO  PIE. 

Boil  two  good-sized  potatoes  until  nearly  done.  Have  pie  tin 
lined  with  crust,  slice  over  it  the  potatoes,  and  add  bits  of  butter, 
half  cup  sugar;  dust  with  ground  cinnamon.  Finish  with  upper  crust. 
To  be  eaten  hot. 

CREAM  PUFFS. 

One-half  cup  melted  butter,  one  cup  hot  water;  boil  together  in 
double  kettle.  While  boiling  stir  in  cup  flour,  take  off  and  let  cool, 
then  stir  two  eggs  in,  alternately,  then  drop  in  buttered  tins.  Bake  in 
hot  oven.     Flavor  to  taste. 

Filling. — Cook  one  cup  milk,  one  egg  and  one-half  cup  sugar. 
Thicken  with  cornstarch  or  flour. — Mrs.  M.  Eastwood. 

GREEN  TOMATO  MINCEMEAT. 

Chop  fine,  four  quarts  green  tomatoes,  drain  off  juice,  cover  with 
cold  water,  boil  thirty  minutes,  drain;  par-boil  three  times.  Add  two 
pounds  brown  sugar,  one  pound  raisins,  one-half  pound  citron,  one  cup 
suet,  one  tablespoon  salt,  one-half  cup  strong  vinegar.  Mix  and  cook 
till  thick.  When  cold,  add  one  teaspoon  each  of  cloves,  cinnamon  and 
nutmeg,  to  suit  taste. 

LEMON  PIE. 

Yolks  of  two  eggs,  two  heaping  tablespoons  flour.  Mix  to  a 
paste  with  cold  water,  then  put  on  the  stove  and  add  about  one -half 
pint  boiling  water.  To  this  paste  add  one  scant  cup  granulated  sugar, 
juice  and  grated  rind  of  one-half  of  a  lemon,  pinch  of  salt,  small  lump 
of  butter.  Mix  all  well  together.  Have  pie  pan  lined  with  pastry, 
put  mixture  in  while  hot  and  bake  in  moderate  oven.  Beat  the  whites 
to  a  stiff  froth  and  sweeten.  When  the  pie  is  done,  cover  with  frosting 
and  brown.     This  makes  one  pie. — Mrs.  A .  S.  Toops. 

LEMON  PIE. 

Four  eggs,  juice  of  one  and  one-half  lemons,  one-half  cup  sugar,  (a 
little  more  sugar,  if  you  don't  like  it  tart).  Separate  the  whites  and 
yolks,  add  sugar  and  lemon  to  the  yolks;  boil  until  thick,  stir  con- 
stantly. Whip  whites  to  a  stiff  froth  and  pour  and  stir  over  mixture 
when  done,  then  pour  into  crusts,  which  have  been  baked.  Set  in 
oven  just  long  enough  to  brown.  This  makes  one  large  pie. — Mrs.  T. 
H.  Land. 


GRAYVILLE  COOK  BOOK  79 

LEMON  PIE. 

One  large  lemon,  one  cup  sugar,  five  eggs,  (whites  of  three  saved 
for  tops,)  two  tablespoons  flour  wet  in  cold  water,  two  cups  boiling 
water.     Enough  for  two  pies. — Mrs.  Jolly. 

LEMON  PIE. 

Stir  one  tablespoon  of  cornstarch  in  a  little  cold  water,  add  a  cup 
of  boiling  water,  let  boil,  then  add  seven  tablespoons  of  sugar,  the  well 
beaten  yolks  of  four  eggs,  the  grated  rind  and  juice  of  two  lemons,  put 
in  crust  and  bake.  Beat  whites  of  four  eggs,  one  heaping  tablespoon 
of  pulverized  sugar  to  a  stiff  froth,  put  on  top  of  pie  and  return  to  oven 
and  bake  a  delicate  brown. — Mrs.  G.  D.  Mathews. 

AMBER  PIE. 

One  and  one-half  cups  sugar,  one  and  one-half  cups  sour  milk,  two 
tablespoons  butter,  two  tablespoons  flour,  two  teaspoons  vinegar, 
one-fourth  teaspoon  cloves,  one  teaspoon  cinnamon,  yolks  of  four 
eggs,  one  teacup  ground  raisins.  Then  put  meringue  on  top.  This 
quantity  makes  two  pies. — Mrs.  A.  Blood. 

MOCK  CHERRY  PIE. 

One  cup  cranberries,  cut  in  two.  Put  in  a  bowl  of  cold  water  to 
wash  out  seeds.  One  tablespoon  of  flour,  one-half  cup  seeded  raisins, 
one  cup  sugar.  Mix  flour  and  sugar,  remove  berries,  add  one-half  cup 
hot  water,  a  little  salt  and  one  teaspoon  of  vanilla.  Bake  in  two 
crusts. — Mrs.  W.  H.  Robinson. 

GREEN  TOMATO  MINCEMEAT. 

Chop  a  peck  of  green  tomatoes  fine  and  drain  an  hour  in  a  col- 
ander. Put  them  into  a  preserving  kettle,  with  five  pounds  of  brown 
sugar,  two  cups  of  boiled  cider  and  half  cup  of  vinegar.  Cook  until 
the  tomatoes  are  done  and  clear.  Then  add  two  pounds  of  raisins, 
stoned  and  halved;  two  tablespoons  of  cinnamon,  one  each  of  allspice, 
cloves  and  nutmeg.  Finally,  stir  in  a  dash  of  salt.  Bring  all  to  a 
boil;  pour  into  small  jars  boiling  hot,  and  seal.  In  the  winter  when 
you  go  to  make  your  pies,  add  the  liquor  from  sweet  pickles  or  from  any 
kind  of  preserved  fruit.  Chopped  apples  will  improve  it  greatly. — Mrs. 
Wm.  Martin. 

RAISIN  PIE. 

One  cup  raisins,  one  cup  sugar,  two  eggs,  two  tablespoons  vinegar, 
one  cup  of  sour  cream,  bake  in  two  crusts  for  two  pies. — Mrs.  Dozier. 


80  GRAYVILLE  COOK  BOOK 

BOSTON  CREAM  PIE. 

Take  any  good  pastry  and  bake  shells. 

Filling  for  two  pies:  One  pint  sweet  milk,  two-thirds  cup  sugar, 
three  tablespoons  flour,  pinch  of  salt,  lump  of  butter  the  size  of  an  egg 
and  the  well  beaten  yolks  of  three  eggs.  Cook  well  and  add  to  shells 
and  cover  with  the  beaten  whites. — Mrs.  Huebner. 

CREAM  PIE. 

Take  two-thirds  cup  sugar,  two  eggs,  a  rounding  tablespoon  flour 
and  beat  all  together  until  creamy.  Melt  a  lump  of  butter  the  size  of 
an  egg,  add  and  beat  again.  Add  two-thirds  pint  of  rich  milk,  flavor 
with  lemon  or  vanilla  and  bake  in  one  crust  in  a  moderate  oven. 

PRUNE  CUSTARD  PIE. 

Cook  prunes  without  sugar  until  they  leave  the  seed  easily.  Line 
a  pie  plate  with  rich  pastry  and  put  in  a  good  thick  layer  of  seeded 
prunes.  Make  a  custard  with  one-half  cup  sugar,  yolks  of  two  eggs 
and  one  pint  milk;  pour  over  and  bake  until  custard  is  set.  Have  the 
whites  of  eggs  beaten  stiff  with  one  tablespoon  sugar  and  one  teaspoon 
vanilla  extract.  Spread  on  pie  and  put  back  in  oven  to  brown. — Mrs. 
Sam  Helck. 

SOUR  CREAM  PIE. 

One  cup  of  brown  sugar,  yolks  of  two  eggs,  one  tablespoon  flour, 
one  tablespoon  butter,  one  teaspoon  vanilla,  one  cup  sour  cream. 
Bake  in  slow  oven.  When  baked  take  beaten  whites  of  two  eggs,  one 
tablespoon  of  sugar.  Spread  on  top,  put  back  in  oven  and  brown. — 
Bertrude  Potter,  Harrisburg,  Illinois. 

COCOANUT  PIE. 

Bake  two  shells  in  deep  pie  pan,  and  fill  with  following  mixture: 
Two  cups  milk,  three-fourths  cup  sugar,  one  box  cocoanut.  Let  come 
to  a  boil  and  add  two  tablespoons  (heaping)  flour  and  enough  water  to 
make  thin  batter.  Add  this  to  milk,  sugar  and  cocoanut,  and  let  cook 
till  it  thickens.  Add  the  beaten  whites  of  two  eggs  after  you  take  off 
stove.     Fill  shells  and  ice. — Mrs.  George  Mussett. 

PUMPKIN  PIE. 

One  pint  pumpkin,  one  pint  milk,  one  cup  sugar,  one-half  tea- 
spoon salt,  one-half  teaspoon  ginger,  one-half  teaspoon  cinnamon  and 
two  eggs. — Irene  Batson. 


GRAYVILLE  COOK  BOOK  81 

PUMPKIN  PIE. 

One  or  two  eggs,  one  cup  of  old  fashioned  brown  sugar,  one  cup 
of  pumpkin,  one  teaspoon  cinnamon,  one-half  teaspoon  ginger  and 
one-half  teaspoon  salt.  Milk  as  thin,  as  desired.  Bake  in  moderate 
oven.  When  nearly  done  lift  to  the  upper  shelf  to  make  a  rich  brown. — 
Mrs.  B.  F.  Batson. 

CREAM  PIE. 

Two  cups  of  milk,  heaping  tablespoon  flour,  two  eggs,  two  table- 
spoons sugar  and  flavoring.     Bake  crust  separate. — Mrs.  B.  F.  Batson. 

LEMON  PIE. 

Two  eggs,  one  cup  sugar,  one-half  cup  lemon  juice,  one  tablespoon 
flour,  one  tablespoon  butter,  one  cup  hot  water.  Use  whites  of  eggs 
for  icing.     Bake  crust  separate. — Mrs.  B.  F.  Batson. 

LEMON  PIE. 

One  tablespoon  butter,  creamed  with  one  cup  of  sugar,  the  grated 
rind  of  one  lemon,  three  eggs,  reserving  whites  of  two  for  meringue. 

Three  tablespoons  cream,  mix  well,  then  add  juice  of  one  lemon, 
strained.  Bake  in  rich  paste  in  slow  oven. — Mrs.  Hattie  Staley  Craig, 
Dallas,  Texas. 

BANANA  PIE. 

Mix  sugar  and  flour  in  bottom  of  crust,  add  one  tablespoon  vinegar 
to  one  cup  water,  tablespoon  butter.  Let  bake,  then  slice  bananas  in 
pie  and  put  meringue  on  top  and  let  brown  slightly. — Mrs.  Wm.  Tilroe. 

STRAWBERRY  SHORT  CAKE. 

One  quart  flour,  two  heaping  teaspoons  Royal  Baking  Powder, 
two  tablespoons  white  sugar,  a  little  salt,  mix  while  dry.  Then  add 
three  tablespoons  butter.  To  one  large  cup  of  sweet  milk  add  one 
egg.     Bake  in  three  layers. — Mrs.  A.  Blood. 

INDIVIDUAL  SHORT  CAKE. 

Make  baking  powder  biscuit  and  sweeten  slightly.  Roll  out  an 
inch  thick,  cut  in  diamonds,  squares  or  circles  and  bake  in  a  hot  oven. 
When  done  break  open,  never  cut,  butter  them  and  put  mashed  and 
sweetened  berries  with  one  or  two  large  berries  cut  in  halves,  sprinkled 
with  powdered  sugar  on  top,  and  the  mashed  berries  between,  and  if 
wished,  crown  each  with  a  spoonful  of  whipped  cream. — Daisy  Nash. 


82  GRAYVILLE  COOK  BOOK 

STRAWBERRY  SHORT  CAKE. 

One  cup  sugar,  two  tablespoons  butter  (not  melted),  pinch  salt, 
one  egg,  one  cupful  sweet  milk,  two  cups  flour,  two  teaspoons  Royal 
Baking  Powder,  filling  may  be  any  kind  of  fruit. — Mrs.  Chester  Melrose. 

SHORT  CAKE. 

One  pint  flour,  two  teaspoons  Roya1  Baking  Powder,  one-fourth 
teaspoon  of  salt,  two  tablespoons  sugar,  three  tablespoons  butter,  mix 
dry  ingredients  and  sift.  Rub  in  butter  and  add  enough  milk  to  make  a 
batter  that  will  spread  easily.  Bake  in  hot  oven  in  two  tins.  Use 
any  fruit  between,  and  white  of  an  egg  beaten  stiff  with  one  tablespoon 
of  sugar  on  top,  brown  in  oven. — Sallie  Jennings. 

BUTTER  SCOTCH  PIE. 

Two  cups  brown  sugar,  and  three  tablespoons  of  flour,  stirred  in 
sugar,  yolks  of  three  eggs,  with  whites  reserved  for  top.  Butter  size  of 
an  egg,  and  two  cups  of  hot  water.  Cook  until  thick  and  put  into  a 
baked  crust,  put  whites  on  top  and  set  in  oven  until  brown. — Mrs. 
Lajjerty. 

BUTTER  SCOTCH  PIE. 

Stir  together  four  tablespoons  of  flour  and  two  cups  of  brown 
sugar,  add  two  cupfuls  of  sweet  milk,  yolks  of  three  eggs,  well  beaten; 
two  neaping  tablespoons  of  butter,  teaspoon  of  vani  la.  Cook  in 
double  boiler  until  thickened.  Have  ready  two  under  crusts  baked. 
Fill  with  mixture.  Whip  whites  of  eggs  for  top,  add  two  level  spoons 
of  sugar,  spread  and  set  in  oven  to  brown. — Flora  Reese. 

SUGAR  TARTS. 

Line  gem  pans  with  pie  paste.  Filling:  One  egg,  one  cup  sugar, 
one  teaspoon  extract,  two  tablespoons  milk.  Bake  in  slow  oven. — Ida 
M.  Ellis. 

LEMON  PIE. 

One  large  lemon,  one  cup  sugar,  five  eggs  (whites  of  three  saved 
for  top) ,  two  tablespoons  flour,  wet  in  cold  water,  and  two  cups  boiling 
water.     Enough  for  two  pies. 

CURRANT  PIE. 

Soak  two  cups  dried  currants  which  have  been  washed  in  boiling 
water  and  drained.  Add  one  cup  sugar,  three  tablespoons  of  flour, 
two  eggs,  well  beaten  and  a  little  butter.     Bake  with  two  crusts. 


GRAYVILLE  COOK  BOOK  83 


Puddings 

PERSIMMON  PUDDING. 

One  pint  persimmons,  rubbed  through  colander,  2  tablespoons 
suet,  chopped  fine,  two  teaspoons  baking  powder,  two  eggs,  beaten; 
pinch  of  salt,  one  cup  milk  (sweet).  Enough  flour  to  make  stiff  batter. 
Tie  in  swiss  bag  and  drop  in  boiling  water.  Boil  three  hours.  Serve 
with  hard  sauce. — Mrs.  C.  0.  Ellis. 

PLUM  PUDDING. 

One  cup  of  finely  chopped  suet,  one  cup  of  molasses,  one  cup  sour 
milk,  one  cup  chopped  seeded  raisins,  three  cups  of  flour,  cloves  and 
cinnamon  as  desired,  mix  all  together  and  allow  to  stand  two  or  three 
hours,  add  one  teaspoon  soda  stirring  well,  and  steam  two  hours  and  a 
half. 

Sauce. — One  cup  of  sugar  and  one-half  cup  of  butter  creamed,  then 
stir  in  one-half  cup  of  cream  and  flavor  with  any  desired  flavoring. — 
Mrs.  S.  P.  Ronalds. 

WEDDING  PUDDING. 

One  cup  of  molasses,  one  cup  of  milk,  three  cups  of  flour,  one  cup 
seeded  raisins,  one  cup  chopped  suet,  one  teaspoon  ground  cloves,  one 
teaspoon  soda,  steam  three  hours.  Serve  with  sauce. — Mrs.  J.  H. 
Miner. 

ENGLISH  PLUM  PUDDING. 

One  pound  beef  suet,  chopped  fine,  one  pound  bread  crumbs, 
chopped  fine;  one  pound  brown  sugar,  three  pounds  seeded  raisins, 
three  pounds  dried  currants,  nine  eggs,  beaten  separately;  one-half 
pint  sour  milk,  wine  glass  fruit  juice;  one-half  cup  New  Orleans  molas- 
ses, one-half  pound  citron,  lemon  and  orange  peel,  chopped  fine;  one 
teaspoon  spices,  one  nutmeg,  flour  to  make  stiff  batter,  pour  in  greased 
mold.  Tie  white  cloth  over  it  and  then  plunge  into  boiling  water  and 
boil  six  hours  or  longer.  This  makes  two  good  sized  puddings. — Mrs. 
Foster  Boggis. 

SUET  PUDDING. 

One  cup  molasses  or  brown  sugar,  one  cup  sweet  milk,  one  cup 
suet  or  one-half  cup  melted  butter,  one  cup  raisins,  one  cup  currants, 
two  and  one-half  cups  flour,  one-half  teaspoon  soda,  two  eggs,  salt  and 
spice  to  taste.     Steam  two  and  one-half  hours. — Mrs.  W.  H.  Robinson. 


84  GRAYVILLE  COOK  BOOK 

SUET  PUDDING. 

One  cup  of  brown  sugar,  one  cup  of  sweet  milk,  one  cup  of  chopped 
suet,  one  cup  of  raisins,  one  cup  of  currants,  two  and  one-half  cups 
flour,  two  eggs,  one-half  teaspoon  soda,  a  little  salt,  one  teaspoon  all- 
spice, one  of  cloves,  one  of  cinnamon.  Steam  three  hours. — Mrs.  J.  F. 
Jolly. 

ENGLISH  PLUM  PUDDING. 

Two  boxes  of  raisins,  one  box  of  currants,  two  cups  chopped  suet, 
five  eggs,  one -half  cup  of  sour  milk,  one  heaping  teaspoon  of  soda, 
four  cups  of  sugar,  two  tablespoons  of  cinnamon,  one-half  teaspoon 
allspice,  one-third  teaspoon  cloves,  one  tablespoon  molasses,  four 
tablespoons  of  extract  of  lemon,  one  cup  of  bread  crumbs,  enough  flour 
to  make  so  stiff  you  can  hardly  stir  it.  Put  in  a  greased  cloth  that  is 
about  two  feet  square  and  tie,  leaving  loose  enough  to  have  room  to 
rise.     Let  boil  six  hours. — Mrs.  Fred  Kivett. 

CARROT  PUDDING. 

One  cup  grated  carrot,  one  cup  grated  raw  potato,  one  cup  of 
light  brown  sugar,  one-half  cup  each,  currants  and  raisins,  one-half 
cup  butter  or  finely  chopped  suet,  one-half  teaspoon  each,  of  cinnamon, 
cloves,  nutmeg,  one  teaspoon  soda  and  pinch  of  salt.  Stir  soda  and 
salt  in  potato,  mix  all  together  throughly,  put  in  a  buttered  pan,  cov- 
ering with  cloth,  and  let  steam  three  hours.  Serve  with  sauce. — Mrs. 
A.  L.  Patterson. 

PLUM  PUDDING. 

One  teacup  sugar,  one  teacup  butter,  four  eggs,  one  teacup  bread 
crumbs,  one  pint  sweet  milk,  a  little  molasses,  one  apple  chopped  fine, 
one  teaspoon  all  kinds  spices,  one  teaspoon  soda,  one -half  teaspoon 
Royal  Baking  Powder,  one  pint  currants,  one  pint  raisins,  flour  enough 
to  make  stiff.     Cook  four  hours. — Mrs.  S.  A.  Blood. 

ICE  CREAM  PUDDING. 

Three  heaping  tablespoons  cornstarch,  a  small  pinch  of  salt,  and 
one  tablespoon  sugar,  stir  until  smooth  with  as  little  cold  water  as 
possible,  then  add  one  and  one-half  pints  boiling  water  and  stir  until 
it  is  thoroughly  cooked,  then  stir  in  the  well  beaten  whites  of  three 
eggs  and  pour  into  cups  or  molds  to  cook.  The  dressing:  To  one  cup 
sweet  milk  (boiling  hot),  add  one  cup  sugar,  half  a  cup  of  butter,  yolks 
of  three  eggs  and  one  tablespoon  of  vanilla;  stir  over  the  fire  for  a 
minute  only.  When  white  part  is  cold,  remove  from  the  mold  and 
pour  the  dressing  over.     Eat  cold. 


GRAYVILLE  COOK  BOOK  85 

BREAD  PUDDING. 

Three  heaping  cups  dry  bread  crumbs,  one  and  one-half  cups 
sour  milk  over  crumbs,  level  teaspoonful  soda  in  sour  milk  and  bread, 
two  eggs,  one-fourth  cup  butter,  two  cups  dark  brown  sugar,  one  cup 
raisins,  one  teaspoon  cinnamon.  Bake  half  hour.  Serve  with  hard 
sauce. — Mrs.  E.  E.  St.  John. 

COTTAGE  PUDDING. 

Beat  a  level  tablespoon  of  butter,  add  four  level  tablespoons  of 
sugar  and  one  egg,  beat  five  minutes,  add  a  quarter  of  a  cupful  of  milk, 
and  three-quarters  of  a  cupful  of  flour  that  has  been  sifted  with  a  level 
teaspoon  of  Royal  Baking  Powder.  Bake  in  a  pint  pudding  mold. 
Serve  with  liquid  sauce. 

CARAMEL  SAUCE. 

One  tablespoon  of  butter,  one  and  one-half  cups  of  sugar,  one 
tablespoon  of  flour.  Mix  flour,  sugar  and  butter  and  let  brown,  stirring 
while  over  the  fire.  When  brown,  add  one  cup  of  water,  and  let  boil 
about  twenty  or  thirty  minutes.     Flavor  with  nutmeg  if  desired. 

ORANGE  SAUCE. 

Beat  the  whites  of  three  eggs  till  stiff  and  dry.  Add  gradually  one 
cup  of  powdered  sugar  and  continue  to  beat,  then  add  rind  and  juice 
of  two  oranges  and  rind  of  one  lemon. — Minnie  Shaw. 

LEMON  PUDDING. 

One  pint  of  milk,  one  cup  grated  bread  crumbs,  one  cup  sugar, 
yolks  of  three  eggs,  one  tablespoon  butter  and  grated  rind  of  one  lemon. 
Bake  half  an  hour.  When  done,  add  layer  of  jelly,  then  the  beaten 
whites  of  the  three  eggs  with  one  cup  of  sugar  and  juice  of  lemon.  Brown. 
—Mrs.  U.  S.  Staley. 

MARSHMALLOW  PUDDING. 

One-half  cup  cold  water,  dissolve  one  heaping  tablespoon  of  gela- 
tin on  back  of  stove.  Whites  of  four  eggs,  beaten  very  stiff,  add  one 
cup  of  sugar  and  one-half  cup  cold  water.  Beat  until  stiff,  then  add 
one-half  cup  or  more  of  nuts  and  small  amount  of  fruit.  Serve  with 
whipped  cream. — Mrs.  U.  S.  Staley. 


86  GRAYVILLE  COOK  BOOK 

CARAMEL  SAUCE. 

One  tablespoon  of  butter,  one  and  one-half  cups  of  sugar,  one 
tablespoon  flour.  Mix  flour,  sugar  and  butter,  and  let  brown,  stirring 
while  over  the  fire.  When  brown  add  one  cup  of  water,  and  let  boil 
about  twenty  or  thirty  minutes.  Flavor  with  nutmeg,  if  liked. — 
Minnie  Shaw. 

WOODFORD  PUDDING. 

Beat  yolks  of  three  eggs  well,  add  cup  of  sugar,  one-half  cup  of 
flour,  one  cup  of  jam  or  preserves,  one  salt  spoon  of  cinnamon  and 
whites  of  three  eggs,  beaten  stiff;  one  teaspoon  soda  dissolved  in  three 
teaspoons  of  sour  milk,  bake  slowly  in  buttered  pudding  dish,  from 
thirty  to  forty  minutes.  Serve  with  whipped  cream. — Mrs.  S.  P. 
Ronalds. 

STEAMED  BATTER  PUDDING. 

One  cup  flour,  one  teaspoon  Royal  Baking  Powder,  one  tablespoon 
sugar,  a  little  salt  sifted  together.  Use  enough  sweet  milk  to  make 
stiff  as  for  cake.  Beat  well.  Drop  in  buttered  pudding  cups,  with 
one  tablespoon  of  cherries  on  top  of  each.  Steam  thirty  minutes  and 
serve  with  hot  sauce.     This  makes  five  cups. — Mrs.  J.  B.  Jolly. 

BLACKBERRY  PUDDING. 

Three-fourths  cup  butter,  one  cup  sugar,  creamed  together.  Add 
one  cup  of  blackberry  jam,  three  eggs,  one  and  one-half  cups  flour, 
and  three  tablespoons  of  sweet  milk,  in  which  one  level  teaspoon  of 
soda  has  been  dissolved.  Bake  in  a  well  buttered  cake  pan  and  serve 
with  sauce. 

NUT  PUDDING. 

One  cup  of  butter,  one  cup  of  molasses,  one  cup  buttermilk  (sour 
milk  will  do),  one  cup  raisins,  one  cup  nuts,  one  teaspoon  cinnamon, 
one  of  Royal  Baking  Powder,  one-half  teaspoon  soda  in  flour,  of  which 
use  enough  to  make  a  stiff  batter.  Steam  three  hours  and  serve  with 
the  following  sauce:  One  cup  sugar,  three-fourths  cup  butter,  one 
tablespoon  vinegar,  one  tablespoon  vanilla,  one  egg.  Cream  butter 
and  sugar,  add  the  egg,  vanilla  and  vinegar  and  beat  twenty  minutes. — 
Mrs.  Sam  Helck. 

NUT  PUDDING. 

Cream  one-fourth  cup  of  butter,  one-half  cup  of  sugar.  Beat 
into   this   one-half   cup   chopped  nuts.     Beat  yolks  of  two  eggs  light 


I 


GRAYVILLE  COOK  BOOK  87 


and  add  to  the  mixture.  Then  add  one-half  cup  of  milk.  Sift  two  cups 
of  flour,  two  teaspoons  of  Royal  Baking  Powder,  beat  thoroughly.  Add 
the  beaten  whites  lastly,  steam  half  an  hour  in  greased  cup.  Serve 
with  chocolate  sauce. 

Sauce. — Cream  one-fourth  cup  of  butter,  one-half  cup  of  sugar, 
two  tablespoons  of  cornstarch,  add  two  squares  of  melted  chocolate, 
one  pint  of  boiling  water.  Flavor  with  a  little  cinnamon.  Let  boil 
for  ten  minutes,  strain  and  serve. — Chloe  Melrose. 

HINGHAM  PUDDING. 

One-half  cup  brown  sugar,  two-thirds  cup  Orleans  molasses,  one 
piece  butter  size  of  egg,  one  cup  sour  milk,  with  one  teaspoon  soda  dis- 
solved in  it,  one  spoon  Royal  Baking  Powder,  three  cups  flour,  one 
pinch  salt,  one  cup  raisins  or  dried  currants.  Steam  two  and  one-half 
hours. 

BREAD  PUDDING.      ^ 

One  and  one -half  cups  white  sugar,  two  of  fine  bread  crumbs,  five 
eggs,  two  tablespoons  butter,  two  of  rosewater  or  lemon  flavoring,  one 
quart  rich  milk  and  a  cup  of  jelly  or  jam.  Stir  butter  and  sugar  to  a 
cream,  beat  the  yolks  very  light,  mix  with  butter  and  sugar,  the  bread 
crumbs  with  one-half  teaspoon  Royal  Baking  Powder,  soaked  in  milk. 
Beat. 

STUFFED  APPLES. 

Select  as  many  apples  as  required,  uniform  size.  With  a  slender 
knife  take  out  the  core.  Prepare  a  filling  of  grated  bread  crumbs,  a 
small  lump  of  butter,  sugar  to  taste,  and  a  little  cinnamon  or  nut*  ^g. 
Rub  all  well  together,  fill  the  hollow  in  the  apples  with  it,  set  them  u  a 
hot  oven  and  bake. — Dr.  J.  D.  Merrill. 

FIG  PUDDING. 

One  and  one-half  cups  chopped  figs,  two  cups  stale  bread  crumbs, 
one  cup  sugar,  one  cup  chopped  suet,  one  cup  Graham  flour,  two  eggs, 
one  teaspoon  soda,  dissolved  in  enough  buttermilk  or  sour  milk  to 
moisten  (about  one  cup),  one  cup  pecan  nuts.  Steam  three  hours. — 
Mrs.  L.  Ronalds. 

LEMON  PUDDING. 

One  pint  milk,  one  cup  grated  bread  crumbs,  one  cup  sugar,  yolks 
of  three  eggs,  one  tablespoon  butter,  grated  rind  of  one  lemon.  Bake 
half  hour.  When  done,  add  layer  of  jelly,  then  the  beaten  whites  of 
the  three  eggs,  with  one  cup  of  sugar  and  juice  of  lemon.  Brown. — 
Mrs.  U.  S.  Staley. 


88  GRAYVILLE  COOK  BOOK 

QUEEN  OF  PUDDINGS. 

One  pint  bread  crumbs,  one  quart  milk,  one  cup  of  sugar,  yolks  of 
four  eggs,  one  tablespoon  of  butter,  one  teaspoon  lemon  extract.  Bake. 
Spread  with  a  layer  of  fruit  jelly.  Whip  the  whites  of  the  eggs  to  a 
froth  with  one-fourth  cup  of  sugar  and  the  juice  of  one  lemon  and 
spread  on  the  jelly.     Return  to  oven  to  brown. — Daisy  Nash. 

MARSHMALLOW  PUDDING. 

Take  two  dozen  marshmallows  and  put  them  in  the  bottom  of  a 
baking  dish.  Pour  over  them  a  rich  cocoa,  made  as  for  breakfast, 
except  for  a  thickening  of  cornstarch;  bake  in  the  oven  one-half  hour, 
then  add  a  meringue  and  brown,  serve  cold.  The  cooking  melts  the 
marshmallows  which  gives  the  cocoa  pudding  a  most  delicate  taste. — 
Mrs.  Charles  Melrose. 

COTTAGE  PUDDING  WITH  COCOA  SAUCE. 

Cream  one-fourth  cup  butter,  one-half  cup  sugar  and  yolk  of  one 
egg;  when  light  add  one-half  cup  milk,  one  cup  sifted  flour,  rounded 
teaspoon  of  Royal  Baking  Powder,  one-eighth  teaspoon  salt.  Beat 
white  of  egg  to  stiff  froth.     Bake  in  muffin  tins. 

Cocoa  Sauce. — Three  tablespoons  melted  butter,  two  tablespoons 
flour,  four  teaspoons  cocoa,  one  cup  boiling  water,  four  tablespoons 
sugar,  one  teaspoon  vanilla.  Mix  flour  and  cocoa.  Stir  in  butter,  add 
water  gradually.  Before  serving,  add  sugar  and  vanilla. — Mrs.  S.  H. 
Melrose. 

PRUNE  PUDDING. 

One  cup  sugar  (light  brown),  two  eggs,  one-half  cup  butter,  two 
and  one-half  cups  flour,  one  cup  milk,  two  teaspoons  baking  powder, 
one  cup  stewed  prunes,  cut  and  pitted,  one-half  cup  nuts,  vanilla  flavor- 
ing. Bake  as  cake.  Serve  with  hard  sauce,  made  as  follows:  Beat 
one  cup  sugar  and  one-half  cup  butter  to  a  cream,  add  white  of  an  egg 
and  beat  again,  flavor  with  vanilla  and  put  on  ice  until  ready  to  serve. — 
Mrs.  T.  H.  Land. 

NUT  PUDDING. 

One  cup  molasses,  one  cup  sweet  milk,  one  cup  suet,  grated;  two 
and  one  half  cups  flour,  nutmeg,  one  teaspoon  soda,  one  teaspoon  Royal 
Baking  Powder,  one-half  teaspoon  salt,  one  pound  English  walnuts, 
chopped;  one-fourth  chopped  figs.  Steam  two  and  half  hours. — Mary 
Crawford. 


S 


GRAYVILLE  COOK  BOOK  89 

GRAPE  NUT  PUDDING. 

One  cup  of  grape  nuts,  three  tablespoons  of  light  brown  sugar,  one 
cup  of  seeded  raisins,  one  cup  of  sweet  milk,  two  eggs,  beaten  separately; 
one  cup  of  pecans,  one-third  teaspoon  each  of  cinnamon,  cloves,  ginger, 
and  nutmeg.  Steam  one  hour.  This  is  delicious  when  served  with  a 
good  pudding  sauce. — Mrs.  R.  T.  Bacon,  St.  Louis,  Mo. 

PINEAPPLE  DESSERT. 

Cut  one  fresh  pineapple  into  small  pieces,  put  on  sugar  and  let 
stand  an  hour.  Cut  up  five  cents'  worth  of  marshmallows,  ten  cents' 
worth  of  pecan  meats  and  add  to  the  pineapple.  Mix  with  whipped 
cream  and  serve. — Mrs.  E.  L.  Slocumb. 

BLACKBERRY  PUDDING. 

Three-fourths  cup  butter,  one  cup  sugar  creamed  together.  Add 
one  cup  of  blackberry  jam,  three  eggs,  one  and  one-half  cups  flour  and 
three  tablespoons  sweet  milk,  in  which  one  teaspoon  (level)  of  soda  has 
been  dissolved.  Bake  in  a  well  buttered  cake  pan,  and  serve  with 
sauce. 

JELLIED  APPLES. 

Peel  and  core  six  uniform  sized  apples,  boil  in  syrup  until  you  can 
pierce  them  with  a  straw,  remove  from  syrup,  being  careful  not  to 
break  them,  place  in  a  dish;  fill  center  of  each  apple  with  raisins.  Dis- 
solve one  envelope  of  unflavored  minute  gelatin  in  one  pint  of  syrup  in 
which  apples  were  boiled,  add  a  little  lemon  juice  and  pour  around  the 
apples.  Set  in  cool  place  until  gelatin  becomes  set.  Serve  with  cream 
or  boiled  custard  sauce. — Mrs.  Amaryn  Gilbert. 

STRAWBERRY  PUFFS. 

Have  a  deep  pan  with  a  cover  to  fit,  half  filled  with  boiling  water. 
Half  fill  as  many  cups  as  you  have  people  to  serve  with  strawberries,  a 
small  piece  of  butter,  sugar  to  taste,  and  one  tablespoon  of  water.  Put 
the  cups  in  the  boiling  water  and  put  on  the  cover  to  keep  the  steam  in. 
While  the  fruit  cooks,  prepare  a  batter  thus:  Sift  together  three-quarters 
of  a  cup  of  flour,  one  tablespoon  of  granulated  sugar;  rub  into  this  one 
tablespoon  butter;  beat  very  light  one  egg,  add  to  the  egg  one-half  cup 
of  sweet  milk,  pour  it  over  the  dry  ingredients.  Then  beat  it  hard  for 
one  minute.  Remove  the  lid  of  the  pan  and  drop  the  batter  by  spoon- 
fuls in  the  cups  on  the  fruit.  Replace  the  lid  and  cook  undisturbed 
twenty  minutes;  it  will  then  be  light  and  flaky.  Turn  out  into  indi- 
vidual dishes.  Serve  with  whipped  cream. — Mrs.  Chas.  Melrose. 


90  GRAYVILLE  COOK  BOOK 

FLOAT. 

One  quart  milk,  four  eggs,  four  tablespoons  sugar.  Put  milk  in 
double  boiler,  when  hot,  pour  over  beaten  eggs  (save  out  one  white  for 
"big  float")  and  sugar.  Pour  back  in  boiler,  stir  constantly  till  it 
begins  to  thicken.  Strain,  add  vanilla  and  the  beaten  white. — Mrs. 
J.  B.  Jolly. 

MARSHMALLOW  WHIP. 

One  pint  rich  cream,  one  and  one-half  cups  marshmallows,  one 
cup  blanched  almonds,  one-third  teaspoon  of  almond  extract;  sweeten 
to  taste.  Whip  the  cream  to  a  stiff  froth,  add  the  flavoring,  then  the 
marshmallows  cut  in  quarters,  and  the  almonds,  cut  lengthwise  in 
small  pieces.  Set  on  ice  until  thoroughly  chilled  and  serve  with  cherry 
on  top  of  each  sherbet  glass. — Mrs.  Nat  March. 

CRANBERRY  JELLY  WITH  PINEAPPLE. 

To  one  pint  berries  take  one  cup  sugar  and  one  cup  water.  Boil 
berries  in  water  until  soft  enough  to  press  through  a  sieve.  Add  sugar 
and  boil  ten  minutes.  Cut  a  small  can  of  pineapple  in  cubes  and  place 
in  bottom  of  flat  pan  or  dish,  pour  the  jelly  over  this  and  set  to  harden. 
Cut  in  squares. — Mrs.  Nat  March. 

BANANA  PUDDING. 

Cut  sponge  cake  in  slices,  put  into  a  glass  dish,  a  layer  of  cake  and 
one  of  sliced  bananas,  alternately.  Make  a  nice  soft  custard,  flavoring 
to  taste  and  using  yolks  of  eggs  only,  and  pour  over  the  cake  and 
bananas.  Beat  the  whites  of  eggs  to  a  stiff  froth  and  heap  over  the 
whole. — Mrs.  A.  L.  Patterson. 

SNOW  PUDDING. 

One-half  box  of  Knox's  gelatin,  dissolved  in  cool  water,  add  one 
and  one-half  tablespoons  of  sugar  into  gelatin.  When  this  is  dis- 
solved, put  in  two  cups  of  boiling  water  and  stir  well.  When  cool, 
put  in  flavoring.  Let  stand  until  thick  enough  to  beat,  and  then 
thoroughly  whip  with  an  egg  beater  until  it  is  like  snow.  Beat  the 
whites  of  two  eggs  separately  and  add  to  the  above  mixture  and 
beat  all  together  thoroughly. 

Sauce. — Make  a  thin  custard  of  the  yolks  of  the  eggs,  one  pint  of 
milk,  sugar  enough  to  sweeten,  one  dessert  spoonful  of  cornstarch,  pinch 
of  salt  and  flavor  to  taste. — Dr.  J.  D.  Merrill,  Chicago. 


GRAYVILLE  COOK  BOOK  91 

MARSHMALLOW  PUDDING. 

One  tablespoon  of  Knox's  gelatin.  Pour  over  this  enough  water  to 
dissolve  it.  Add  boiling  water  enough  to  make  one-half  teacup  in  all. 
Whites  of  six  eggs  beaten  stiff,  add  one  teacup  of  sugar,  beat  stiff. 
Add  gelatin  to  this.  Divide  in  three  parts,  color  one  part  pink,  put  a 
layer  of  white.  Sprinkle  mashed  nuts  on  this,  then  add  the  pink,  more 
nuts,  then  the  white.     Use  whipped  cream  on  top. 

BAKED  APPLES. 

Peel  and  core  the  desired  number  of  apples.  Place  in  pan  and  fill 
center  cavity  of  each  with  sugar,  and  place  a  piece  of  butter  on  top. 
Bake  till  tender,  remove  from  oven.  Pile  meringue  made  of  white  of 
egg  and  sugar  on  each  and  return  to  oven  till  a  delicate  brown.  Serve 
with  cream. — Mrs.  Amaryn  Gilbert. 

GRAPE  JUICE  SPONGE. 

Soften  one  tablespoon  gelatin  in  one-fourth  cup  of  cold  water  and 
dissolve  by  setting  cup  containing  gelatin  in  dish  of  hot  water.  Add 
one  cup  grape  juice,  juice  of  half  a  lemon,  and  a  generous  half  cup  of 
sugar.  Stir  until  sugar  is  dissolved,  then  set  in  ice  water  to  become 
chilled.  Beat  the  whites  of  two  eggs  until  dry,  and  beat  into  the 
chilled  gelatin.  Beat  with  egg  beater  till  mixture  will  hold  its  shape. 
Turn  into  glasses,  lined  with  lady  fingers,  or  thin  narrow  slices  of  sponge 
cake.  Finish  with  whipped  cream,  candied  violets  and  strips  of  an- 
gelica.    Put  cream  on  with  star  tube. — Mrs.  Amaryn  Gilbert. 

MERINGUE. 

White  of  an  egg,  beaten  stiff ;  scant  one-fourth  cup  of  sugar.  Grease 
paper,  draw  circle  on  it.  Drop  meringue  on  paper  with  tablespoon. 
Bake  in  moderate  oven  until  brown.  When  cool,  cut  tops  off,  fill  with 
cherries,  strawberries  or  cream.     Put  tops  on. — Harriet  Melrose. 

DUCHESS  CREAM. 

One  cup  tapioca  soaked  over  night.  Drain  off  in  the  morning  and 
cover  with  boiling  water,  let  simmer  until  clear.  Add  juice  of  two 
lemons,  one  can  grated  pineapple,  two  cups  sugar  and  the  beaten 
whites  of  two  eggs.  Thoroughly  chill  and  serve  with  whipped  cream. — 
Mrs.  W.  H.  Robinson. 

FLOATING  ISLAND. 

Beat  the  yolks  of  three  eggs  very  light;  two-thirds  of  a  cup  of 
sugar,  one  tablespoon  of  cornstarch,  and  flavor  to  taste;  stir  into  a 


92  GRAYVILLE  COOK  BOOK 

quart  of  boiling  milk,  cook  until  it  thickens.  When  cool  pour  into  a 
low  glass  dish.  Whip  the  whites  of  the  eggs  to  a  stiff  froth  and  lay 
them  in  spoonfuls  upon  the  custard  far  enough  apart,  so  that  the  little 
white  islands  will  not  touch  each  other.  A  pleasing  effect  will  be  pro- 
duced by  dropping  little  specks  of  bright  jelly  upon  each  island. — Daisy 
Nash. 

CHARLOTTE  RUSSE. 

Take  four  tablespoons  of  sugar  and  add  two  of  gelatin,  soften  in 
a  half  cup  of  water  and  add  enough  boiling  water  to  dissolve  well. 
Have  chilled  on  ice,  a  pint  of  rich  thick  cream  and  when  the  gelatin  is 
cool,  pour  into  the  cream  slowly,  and  whip  with  the  egg  beater  until  it 
begins  to  thicken.  Pour  into  molds  and  serve  very  cold.  It  may  be 
flavored  to  suit  the  taste  and  the  molds  may  be  lined  with  thin  strips 
of  sponge  cake  if  desired. 

MARSHMALLOW  DELIGHT. 

Ten  cents  worth  of  marshmallows,  one-third  pound  of  nuts,  chop- 
ped; mix  with  whites  of  two  eggs,  beaten  stiff;  one  can  cherries,  one  can 
pineapple,  cut  marshmallows  in  quarters,  mix  with  egg  and  nuts.  Put 
layer  of  mixture,  then  cherries,  then  mixture,  then  pineapple,  and  so  on, 
until  all  are  used.     Serve  with  whipped  cream. — Mrs.  B.  Batson. 

SPANISH  CREAM. 

One  pint  milk,  one-third  box  Knox's  gelatin,  one  cup  granulated 
sugar,  four  eggs,  one  teaspoon  extract,  dissolve  gelatin  in  milk  thor- 
oughly, place  on  stove,  heat  to  boiling  point,  stirring  constantly. 
Then  set  aside  while  stirring  in  the  yolks  and  sugar,  which  have  been 
beaten  to  a  cream.  Then  reheat  to  boiling  point,  remove  from  fire, 
fold  in  the  well  beaten  whites  and  flavor,  mold  and  serve  with  whipped 
cream. — Mrs.  Louie  Fitzgerrell,  Poseyville,  Ind. 


HON  &  CRAWFORD 

GRAYVILLE,  ILLINOIS 

SUCCESSORS  TO  CHARLES  F.  SPECK 

DEALERS  IN 

HARDWARE,  TINWARE,  CUTLERY,  STOVES  AND 

AGRICULTURAL  IMPLEMENTS 

A  Majestic  Range  will  Suit 

Your  Wife,  we  Sell  Them  Your  Patronage  Solicited 


GRAYVILLE  COOK  BOOK  93 


Frozen  Desserts 

"  The  smile  of  the  hostess 
Is  the  cream  of  the  feast.*1 

CRANBERRY  FRAPPE. 

Pick  over  and  wash  one  quart  of  cranberries ;  put  over  fire  in  agate 
saucepan,  with  one  quart  of  cold  water.  Boil  ten  minutes  (or  until 
soft),  add  two  cups  of  sugar;  boil  three  minutes;  then  wash  through  a 
wire  strainer,  and  set  aside  to  cool.  Add  the  juice  of  two  lemons  and 
whites  of  two  eggs,  beaten  stiff,  and  then  freeze,  using  two  parts  ice  to 
one  of  salt. — Mrs.  H.  L.  Ronalds. 

FROZEN  MAPLE  PUDDING. 

Beat  yolks  of  five  eggs  until  light;  add  slowly,  one  and  one-half 
cups  maple  syrup.  Cook  in  double  boiler  until  like  custard.  When 
cool,  add  the  beaten  whites  of  the  eggs.  Pour  one  quart  of  whipped 
cream  in  freezer,  then  cooked  ingredients,  and  lastly  one  cup  of  chopped 
nuts.     Freeze. — Mrs.  W.  H.  Robinson. 

FROZEN  CUSTARD. 

One  quart  milk,  one-half  pound  sugar,  one  tablespoon  cornstarch, 
three  eggs,  one  teaspoon  vanilla.  Place  milk  and  sugar  in  double 
boiler.  Mix  cornstarch  with  a  little  cold  milk,  put  in  beaten  yolks. 
Pour  hot  milk  over  this  and  put  back  in  boiler.  Stir,  and  when  a  little 
thick,  strain.  Lastly,  add  beaten  whites  and  freeze;  one  pint  of  cream, 
if  you  have  it — Jolly. 

FROZEN  MAPLE  PUDDING. 

Six  eggs,  one  and  one-half  cups  maple  syrup,  one  quart  whipped 
cream,  one  cup  of  English  walnuts,  chopped.  Beat  yolks,  add  slowly 
to  them  the  syrup,  cooked  on  a  double  boiler  until  like  custard  (stirring 
constantly).  Beat  whites  stiff,  and  add  to  it  while  hot.  Cool.  Stir 
in  lightly  the  cream,  and  lastly  the  nuts.  Freeze. — Mrs.  Adella  Mit- 
chell, Carbondale. 

LEMON  SHERBERT. 

One  half  gallon  of  water,  one  quart  of  sugar,  boiled;  juice  of  ten 
lemons,  and  two  oranges;  one  teaspoon  of  gelatin,  dissolved. — Mrs.  Sam 
Ronalds. 


94  GRAYVILLE  COOK  BOOK 

FRUIT  MOUSSE. 

Sprinkle  strawberries  or  raspberries  with  sugar,  and  let  stand  until 
the  sugar  is  dissolved  and  the  juice  drawn  out.  Use  enough  berries  to 
make  a  pint  of  juice.  Mash  them  and  strain  through  fine  cheese  cloth. 
Or  prepare  a  pint  of  pineapple  or  orange  juice  and  sweeten  to  taste. 
Soak  a  quarter  of  a  box  of  gelatin  in  a  quarter  of  a  cup  of  cold  water 
twenty  minutes.  Pack  the  mold  or  freezer  can,  minus  the  beaters,  in 
ice  and  salt.  Chill  a  pint  of  cream,  then  whip  it.  Dissolve  the  soaked 
gelatin  in  a  quarter  of  a  cup  of  boiling  water,  and  strain  it  into  the 
fruit  juice.  Set  the  pan  in  a  pan  of  ice,  and  stir  constantly,  and  as  it 
begins  to  thicken,  stir  in  the  whipped  cream.  When  well  mixed,  pour 
it  into  the  mold.     Cover  and  let  it  stand  three  hours. — Mary  Melrose. 

GRAPE  SHERBERT. 

Make  a  syrup  of  three-fourths  pint  of  sugar  and  one  pint  of  water. 
When  cool,  add  one  pint  of  grape  juice  and  a  tablespoon  of  lemon  or 
orange  juice.  When  partly  frozen,  add  the  beaten  whites  of  two  eggs. — 
Mrs.  Pearl  Winter;  Mute  Henkle. 

SHERBERT. 

Three  pints  of  sugar  and  just  a  little  water,  juice  of  six  oranges, 
juice  of  six  lemons,  juice  off  a  can  of  pineapple,  and  juice  off  can  of  Mar- 
aschino cherries,  and  water;  one  grape  fruit,  mashed.  When  partly 
frozen,  add  whites  of  two  eggs. 

LEMON  ICE. 

Four  lemons,  one  pint  of  sugar,  three  pints  of  boiling  water,  and 
white  of  an  egg.  Shave  off  peeling  from  two  lemons  (being  careful  not 
to  get  any  of  the  white  under  oil  cells) .  Put  parings  in  bowl  and  pour 
one  quart  of  boiling  water  over  them,  cover  and  let  stand  until  cold; 
then  strain,  squeezing  to  get  all  lemon  oil  out  of  parings,  and  add  juice 
of  the  four  lemons.  Pour  one  pint  of  boiling  water  over  the  sugar  and 
set  on  stove  until  all  sugar  is  dissolved;  add  to  the  lemon  water,  and 
when  ready  to  freeze,  fold  in  the  beaten  white  of  one  egg.  This  quan- 
tity is  for  one-half  gallon  freezer. — Mrs.  Amaryn  Gilbert. 

PINEAPPLE  SHERBERT. 

One  quart  of  water,  three  cups  of  sugar.  Let  boil  about  ten  min- 
utes; then  add  the  juice  of  two  lemons  and  one  can  of  grated  pineapple. 
When  cold,  freeze  the  same  as  ice  cream.  When  nearly  frozen,  add  the 
whites  of  ten  eggs,  well  beaten. — Minnie  V.  C.  Shaw. 


GRAYVILLE  COOK  BOOK  95 

FRUIT  COCKTAIL. 

Cut  into  small  pieces  oranges,  pineapple,  nuts  and  figs.  Add  Maras- 
chino cherries  (whole),  some  of  the  liquid  from  the  cherries  and  lemon 
juice.  Sweeten  to  taste.  Set  on  ice  until  thoroughly  chilled.  Serve 
in  small  glasses  with  a  marshmallow  on  top. — Mrs.  Charles  Melrose. 

LEMON  SHERBERT. 

Two  quarts  of  boiling  water,  eight  lemons,  one  egg  (white),  one 
quart  sugar.  Spread  part  of  the  sugar  on  a  shallow  plate  or  board,  and 
after  wiping  the  lemons  with  a  damp  cloth,  roll  them  in  the  sugar  to 
extract  the  oil;  then  cut  in  halves,  remove  the  seeds  and  squeeze  out 
the  juice.  Boil  all  the  sugar  and  water  until  clear.  Remove  the  scum 
as  it  rises.  Add  the  lemon  juice  to  the  syrup,  strain  it,  and  pour  it 
gradually  into  the  beaten  egg.     Then  freeze  as  usual. — Mary  Melrose. 

APRICOT  ICE. 

One  can  apricots,  five  oranges,  two  lemons,  whites  of  four  eggs, 
one  quart  and  one  cup  sugar,  one  quart  water  and  one  quart  cream. 
Press  fruit  through  a  sieve,  then  boil  sugar  and  water  to  a  syrup  and 
cool.  Mix  fruit  and  syrup  and  add  whites  of  eggs.  After  this  starts  to 
freeze  add  the  cream  and  freeze  until  almost  solid.  Makes  one  gallon. — 
Mrs.  T.  H.  Land. 


Cheese 

WELSH  RAREBIT. 

Two  cups  grated  cheese,  two  eggs  (yolks),  one-half  cup  sweet 
milk,  salt  and  cayenne  to  taste.  Put  milk  in  chafing-dish  and  let  come 
to  boiling  point,  then  add  cheese  and  eggs,  thinned  with  a  little  milk; 
boil  until  thick.  If  the  rarebit  is  stringy  or  tough ,  it  is  the  fault  of  the 
cheese  not  being  rich  enough  to  melt. — Mrs.  E.  J.  Briswalter. 

MACARONI  AND  CHEESE. 

Cook  one  pint  of  macaroni,  broken  in  small  pieces,  in  salted  water 
until  done.  Drain  in  colander  and  pour  water  through  it  until  it  looks 
clean.  Place  in  buttered  pan  in  alternate  layers,  the  macaroni  and 
grated  cheese  with  butter  over  the  top.  Pour  enough  milk  over  all 
until  you  can  just  see  it  in  the  pan.  A  little  cracker  crumbs  may  be 
used  on  top.     Bake  until  brown. 


96  GRAYVILLE  COOK  BOOK 

MACARONI. 

Boil  macaroni  until  tender;  drain  and  place  in  dish,  alternate 
layers  of  macaroni  and  cheese  (allowing  plenty  of  the  latter),  season 
with  salt;  prepare  a  custard  as  for  custard  pie,  omitting  the  sugar,  pour 
this  over  the  macaroni.     Bake  in  a  slow  oven.     Mrs.  Ruth  Naney. 

CHEESE  BALLS. 

One-half  pound  cheese,  grated;  add  to  this  one  pint  cracker  crumbs, 
a  dash  of  pepper  and  teaspoon  of  salt.  Mix  and  add  two  eggs.  Form 
into  balls  the  size  of  a  walnut;  dip  in  beaten  egg,  then  in  crumbs,  and 
fry  in  hot  lard,  turning  to  keep  them  round. 

RICE  AND  CHEESE. 

One  pint  cold  boiled  rice,  one  cup  grated  cheese.  Put  layer  of 
rice  in  buttered  baking  dish,  then  layer  of  cheese  and  green  peppers,  if 
desired.  When  dish  is  full,  put  thin  layer  of  cracker  crumbs  on  top 
and  bits  of  butter.  Over  this,  pour  following  mixture:  One  cup  milk, 
one  egg,  well  beaten;  saltspoon  of  salt,  pinch  of  dry  mustard,  dash  of 
cayenne.     Bake  half  an  hour  in  rather  hot  oven. 

RICE  BALLS. 

One  cup  cold  boiled  rice,  one  cup  sweet  milk,  scant  one-fourth  tea- 
spoon Royal  Baking  Powder,  flour  to  make  a  stiff  batter;  drop  in  small 
balls  into  hot  fat,  which  has  been  salted.  Fry  crisp  and  brown. — Mrs. 
Huebner. 

BOILED  RICE. 

One  cup  rice,  two  quarts  boiling  water,  one  tablespoon  salt.  Wash 
the  rice  in  several  waters.  Cook  rapidly  for  thirty  minutes.  Drain  in 
a  strainer  and  pour  boiling  water  over  it.  Shake  slightly  and  season 
with  butter.     Serve  hot. — Mrs.  Claude  Hall,  Minneapolis. 

SPAGHETTI  A  LA  ITALIENE. 

One  pound  spaghetti,  two  pounds  round  beefsteak,  one  can  toma- 
toes (strained  and  cooked  to  a  paste),  two  cans  mushrooms,  two  cloves, 
garlic,  ground  chili  pepper  and  salt  to  taste.  Roman  cheese  (ground). 
Cut  beefsteak  in  small  dice.  Have  a  skillet  smoking  hot,  throw  in 
meat  and  stir  carefully  until  the  meat  is  browned  on  all  sides;  add  one 
cup  boiling  water,  pepper,  use  cayenne  (if  you  can't  get  the  chili) ,  garlic 
and  tomato  paste,  cover  closely  and  push  to  back  of  range  where  it 
should  cook  slowly  for  three  or  four  hours.  Have  a  kettle  of  boiling 
salted  water,  at  least  one-half  hour  before  serving  time;  put  in  spa- 


GRAYVILLE  COOK  BOOK  97 

ghetti  (without  breaking)  and  boil  tender.  On  a  large  platter  arrange 
a  layer  of  spaghetti,  pour  over  the  meat  and  sauce  to  which  the  mush- 
rooms have  been  added,  just  in  time  to  be  heated  thoroughly,  sprinkle 
with  cheese  to  taste,  then  another  layer  of  spaghetti,  sauce  and  cheese 
until  all  have  been  used. 

As  I  have  given  the  recipe  I  have  modified  to  suit  American  taste, 
the  original  having  more  garlic  and  chili  (or  use  two  onions  in  place  of 
garlic.) — Mrs.  Sam  Blair. 

DEVILLED  CHEESE. 

One-half  pound  cheese,  one  cup  English  walnuts,  one  tablespoon 
of  prepared  mustard.  Grate  cheese,  add  chopped  nut  meats,  mix  with 
mustard;  adding  a  little  vinegar  to  make  thin  enough  to  spread.  This 
is  an  excellent  rilling  for  sandwiches. — Mrs.  Amaryn  Gilbert,  St.  Louis, 
Missouri. 

CHEESE  STRAWS. 

Three  tablespoons  of  flour,  three  tablespoons  of  rich  cheese  grated, 
one  tablespoon  of  melted  butter,  one  tablespoon  milk,  one  egg  (yolk 
only),  one  saltspoon  salt,  one-half  saltspoon  of  red  pepper  and  same 
quantity  of  nutmeg.  Mix  dry  ingredients,  add  milk,  egg  and  butter; 
stir  with  spoon  and  add  enough  flour  to  roll.  Roll  very  thin  and  cut 
into  sticks  three  or  four  inches  long.  Bake  in  a  slow  oven  until  light 
brown. — Mrs.  Madden. 


Sandwiches 

CUCUMBER  SANDWICHES. 

Pare  a  good-sized  cucumber  and  place  in  salt  water  for  a  short 
time,  then  slice  very  thin;  mix  with  a  little  mayonnaise  dressing  and 
place  between  slices  of  bread. — Miss  Ethel  Jackson. 

SANDWICHES. 

Take  equal  quantities  of  ground  raisins,  dates,  figs  and  nuts;  mix 
with  whipped  cream. — Mary  Melrose. 

MARSHMALLOW  WAFERS. 

Melt  a  tablespoon  of  butter  in  chafing-dish;  place  ten  or  twelve 
marshmallows  in  this  butter  and  brown  on  both  sides.  Place  these 
fried  marshmallows  between  crackers  and  serve  while  hot. — Mary  Mel- 
rose. 


98  GRAYVILLE  COOK  BOOK 

NUT  SANDWICHES. 

Grind  boiled  ham,  also  peanuts.  Mix  together  with  salad  dress- 
ing or  use  pepper  and  mustard  with  a  little  vinegar.  Butter  the  bread 
and  spread  meat  between. — Mrs.  Charles. 

PIMENTO  SANDWICHES. 

Grate  one  cup  of  cheese,  add  one  cup  of  chopped  pimentoes  with 
oil,  that  comes  in  a  can,  a  little  lemon  juice  and  salt.  Spread  with 
mayonnaise  on  bread.  Cut  in  any  desired  shape. — Mrs.  Chester  Mel- 
rose. 


Canned  Fruits 


ORANGE  MARMALADE. 

Six  oranges,  three  lemons,  sliced  thin;  cover  with  four  quarts  of 
cold  water  and  let  stand  twenty-four  hours;  then  boil  one  hour,  and 
let  stand  twenty-four;  then  measure  equal  quantity  sugar,  and  boil 
thirty  or  forty  minutes. — Mrs.  Sell. 

CRAB  APPLE  RELISH. 

Two  quarts  of  crab  apples,  sliced;  two  oranges,  chopped  fine. 
Grated  rind  of  one  orange.  Weigh  and  take  equal  amount  of  sugar. 
Boil  until  jelly  is  formed. — Harriet  Melrose. 

SPICED  APPLES. 

Three  quarts  of  sweet  apples,  one  quart  of  good  cider  vinegar r 
one  quart  of  sugar,  two  tablespoons  of  ground  cloves,  two  tablespoons 
of  ground  cinnamon,  two  tablespoons  allspice.  Tie  the  spices  up  and 
put  them  in  pan  with  the  vinegar  and  sugar.  Place  on  fire  and  let 
come  to  a  boil;  then  add  the  apples,  and  let  cool  until  tender.  Can 
while  hot. — Mrs.  Maude  White. 

CHERRY  RELISH. 

Seeded  cherries,  covered  with  cider  vinegar  for  twenty-four  hours; 
pour  off  vinegar.  Measure  equal  amount  of  vinegar  as  you  have 
cherries;  pour  over  cherries.  Set  away  in  open  jars  for  four  days,  stir 
several  times  during  this  time,  then  put  in  glass  jars  and  seal. — Mrs. 
Batson. 


GRAYVILLE  COOK  BOOK  99 

CHERRY  LEAF  JELLY. 

Drop  two  or  three  cherry  leaves  in  apple  or  plum  jelly  while  boil- 
ing.    Take  out  before  pouring  jelly  in  glasses. — Mrs.  George  Mathews. 

APPLE  BUTTER  WITH  GRAPE  JUICE. 

Cook  apples  and  run  through  colander.  Cook  grapes  and  strain 
as  for  jelly.  To  one  gallon  apples,  add  three  pints  grape  juice.  Cook 
together  about  one-half  hour,  then  add  four  pounds  white  sugar.  Boil 
one  and  one-half  or  two  hours.  Just  before  taking  off  the  stove,  add 
one  and  one-half  teaspoons  each  of  allspice  and  cinnamon. — Mrs.  F.  C. 
Naney. 

QUINCE  HONEY. 

Eight  large  quinces ;  peel  and  grate ;  five  pints  of  sugar  and  water 
to  make  a  thick  syrup  when  boiled,  two  tablespoons  of  good  vinegar. 
Take  sugar  and  water,  boil  until  a  thick  syrup;  put  in  quinces  and  vine- 
gar, and  boil  twenty  minutes  after  quinces  are  added,  stirring  all  the 
time. 

ORANGE  MARMALADE. 

Pulp  of  ten  oranges,  three  oranges  sliced  very  thin,  three  lemons, 
one  diced  pineapple.  To  each  pound  of  fruit  use  one  pound  of  sugar. 
Stand  with  sugar  twelve  hours.  Pour  off  juice.  Boil  to  thick  syrup, 
add  fruit;  boil  until  tender  and  thick.  Put  in  jelly  glasses  and  cover 
with  paraffine.     Be  careful  not  to  burn. — Mrs.  Geo.  Mathews. 

PRESERVES. 

Take  equal  parts  of  fruit;  cherry,  blackberry  or  raspberry,  and 
sugar.  Allow  to  melt,  then  boil  briskly  for  fifteen  minutes.  The  next 
morning  seal  up  cold. — Mata  Newton. 


Pickles 

CHOW  CHOW. 

One-half  peck  green  tomatoes,  two  large  heads  of  cabbage,  fifteen 
large  onions,  twelve  green  peppers,  one-half  pound  white  mustard  seed, 
one  ounce  celery  seed.  Cut  onions,  tomatoes,  cabbage  and  peppers, 
and  salt  down  over  night.  In  morning  drain  and  put  them  to  soak  in 
thin  vinegar.     Let  remain  a  day  or  two,  then  drain  and  mix  in  the 


100  GRAYVILLE  COOK  BOOK 

spices.  Boil  one  and  one-half  gallons  of  vinegar  and  five  pounds  of 
brown  sugar  together  and  pour  over  ingredients  hot.  Do  this  three 
mornings;  the  third  morning  mix  in  one  pound  English  mustard  and 
one-half  pint  of  olive  oil.  Put  away  in  jars. — Mrs.  Amaryn  Gilbert, 
St.  Louis. 

SWEET  PEACH  PICKLE. 

Boil  one  quart  of  vinegar,  four  pounds  sugar,  one  ounce  cloves, 
cinnamon  bark  and  a  few  blades  of  mace  for  ten  minutes;  add  eight 
pounds  peaches,  cook  until  tender;  take  peaches  and  place  in  jars,  boil 
syrup  until  thick  and  pour  over  the  peaches  and  seal  tight. — Sallie  Jen- 
nings. 

PRESERVED  GREEN  TOMArOES. 

Take  one  peck  of  green  tomatoes,  slice  six  fresh  lemons  without 
removing  the  skins,  taking  out  all  seeds;  add  six  pounds  of  sugar  (white 
if  possible),  until  juice  is  a  nice  thick  syrup.  For  flavoring,  add  a 
small  piece  of  ginger  root. — Mrs.  Angie  Reese,  Evansville,  Ind. 

SPICED  BEANS. 

Cook  string  beans  in  slightly  salted  water  until  nearly  tender; 
sweeten  and  spice  to  taste.  Enough  vinegar  to  cover  the  beans,  when 
put  in  cans.  Let  vinegar  come  to  a  boil;  fill  jars  with  beans,  pour  hot 
vinegar  over  them  until  jars  are  full,  and  seal  up  tight. 

OIL  PICKLE. 

Three  hundred  small  cucumbers,  sliced  fine,  three  pints  small 
white  onions,  sliced;  mix  one  cup  salt  with  sliced  cucumbers;  let  stand 
one  hour,  put  onions  in  cold  water  three  hours,  add  a  small  piece  of 
alum,  dissolved  in  hot  water  to  keep  them  firm  and  green.  Two  ounces 
white  ground  pepper,  three  ounces  mustard,  three  ounces  celery  seed, 
two  cups  olive  oil.  Mix  all  together  with  hands,  add  enough  cold 
cider  vinegar,  so  that  there  will  be  plenty  of  liquid.  Pack  in  glass  jars 
as  fruit. — Mrs.  U.  D.  Staley. 

MUSTARD  PICKLE. 

Two  quarts  small  cucumbers,  one  to  two  quarts  small  onions,  one 
to  two  quarts  green  tomatoes,  four  heads  of  cauliflower,  six  large  green 
peppers,  seeded.  Let  stand  over  night  in  salt  and  water.  Set  on  stove 
in  the  morning  in  same  water  and  let  scald  until  tender,  not  too  tender, 
about  twenty  minutes.  Drain  off  water.  One  gallon  cider  vinegar 
one  ounce  of  tumeric,  twelve  tablespoons  of  mustard. — Mrs.  Chester 
Melrose. 


GRAYVILLE  COOK  BOOK  101 

HEALTH  PICCALILLI. 

One  peck  green  tomatoes,  twelve  green  peppers,  one  head  of  cab- 
bage, one-half  dozen  ripe  cucumbers,  one-half  dozen  green  cucumbers,  six 
large  onions,  two  heads  of  celery  all  chopped  'fine,  and  mixed  with  one 
teacup  of  coarse  salt.  Let  stand  twelve  hours.  Drain  perfectly  dry, 
and  scald  thoroughly  in  two  quarts  of  vinegar.  Drain  and  pack  in 
jars.  When  cold  pour  over  two  quarts  of  vinegar  to  which  has  been 
added  one-half  cup  of  grated  horse  radish,  one  tablespoon  of  ground 
mace,  one  each  of  ground  cinnamon,  allspice,  mustard  and  cayenne 
pepper,  ore-half  ounce  each  of  celery  seed  and  mustard  seed.  Cover 
with  plate  to  keep  under  vinegar,  and  cover  the  top  closely  with  thick 
cloth. 

SPANISH  PICKLE. 

One  dozen  cucumbers,  soaked  in  salt  water  strong  enough  to  hold 
up  an  egg,  one  peck  of  green  tomatoes,  one  dozen  onions,  medium  size; 
three  ounces  white  mustard  seed,  one  ounce  celery  seed,  one  ounce 
tumeric,  one  box  of  Coleman's  mustard,  two  and  one-half  pounds  of 
brown  sugar,  one-half  pint  salt  to  the  peck.  Slice  tomatoes  and  onions 
thin.  Mix  well.  Cook  twenty  minutes  in  one-half  gallon  good  vinegar, 
then  put  up  in  jars. — Mrs.  Malcom  Eastwood. 

STUFFED  MANGOES. 

One-fourth  peck  green  peppers,  one  pint  green  tomatoes,  one  head 
cabbage,  one  tablespoon  pepper  seeds,  one  quart  onions,  one-half  tea- 
spoon salad  oil,  one-fourth  cup  mustard  seed,  one-fourth  cup  grated 
horse  radish,  one  teaspoon  sugar,  twelve  peppers,  one-half  teaspoon 
prepared  mustard.  Chop  peppers,  tomatoes,  cabbage  and  onions 
separately;  put  in  crocks  and  salt  down  over  night.  Extract  seeds 
from  peppers  and  cover  with  brine  over  night;  drain  and  rinse  next 
morning.  Drain  brine  from  chopped  ingredients  and  mix  well,  adding 
named  articles;  fill  peppers  and  wrap  with  strings.  Cover  with  boiling 
vinegar,  to  which  one  cup  of  sugar  (brown)  has  been  added. — Mrs. 
Amaryn  Gilbert. 

CHICAGO  HOT. 

One-half  peck  ripe  tomatoes,  chopped  fine  and  drain,  one  and  one- 
half  cups  celery,  chopped  very  fine,  one  cup  of  onions,  chopped  fine; 
one-half  cup  of  mustard  seed,  one  cup  sugar,  four  or  five  green  peppers, 
chopped  fine ;  one-fourth  cup  salt,  one  tablespoon  mixed  spice  (cinnamon, 
cloves  and  allspice).  About  three  cups  of  good  vinegar.  No  cooking. 
Mix  well  and  put  in  glass  cans  and  seal.  Good  as  soon  as  made  and 
better  in  six  years. — Mrs.  Marsine  Martin. 


102  GRAYVILLE  COOK  BOOK 

SWEET  CORN  RELISH. 

One  dozen  ears  of  corn,  cut  from  cob,  one  small  head  of  cabbage, 
four  medium  onions,  three  red  peppers.  Put  this  all  through  food 
chopper;  add  one  quart  vinegar,  two  tablespoons  of  salt,  one  cup  sugar, 
one  tablespoon  flour,  one  tablespoon  mustard  and  one  teaspoon  of 
tumeric.     Boil  all  one-half  hour  and  seal  in  glass  jars. 

CHILI  SAUCE. 

Three  quarts  of  tomatoes,  three  good-sized  green  peppers,  two- 
thirds  of  a  cup  of  onions,  one  cup  of  sugar,  one-third  cup  of  salt,  one 
pint  of  vinegar,  one  red  pepper,  one  level  teaspoon  of  each,  cloves,  cin- 
namon; one-half  level  teaspoon  each  of  ginger  and  nutmeg.  Chop 
tomatoes,  peppers  and  onions  very  fine.  Cook  until  good  and  tender. 
Bottle  and  seal. — Mrs.  Irene  Batson. 

TOMATO  CREAM. 

Two  dozen  tomatoes,  one  dozen  apples,  one  dozen  onions  (cook 
the  onions  separately).  One  tablespoon  each  of  ginger,  allspice  and 
cinnamon  and  one  teaspoon  of  cloves.  Boil  and  strain  through  a  sieve. 
Boil  again  and  add  one  pint  vinegar  and  one  pound  of  sugar.  Bottle 
while  hot. — Mrs.  Wm.  Martin. 

CHILI  SAUCE. 

Eighteen  large  tomatoes,  four  onions  (if  small  more),  four  red  pep- 
pers, one  green  pepper,  three  cups  vinegar,  two  tablespoons  sugar,  two 
tablespoons  cinnamon,  two  tablespoons  cloves.  Boil  one  hour. — Mrs. 
Evert  Adams. 

UNCOOKED  CHILI  SAUCE. 

One  peck  of  ripe  tomatoes.  Peel,  remove  seeds,  chop  fine  and 
let  drip  one-half  hour.  Add  nine  sweet  peppers,  chopped  fine;  three 
bunches  of  celery,  cut  in  small  cubes,  one-half  cup  ground  mustard, 
eight  cups  vinegar,  sugar  and  salt  to  taste.     Seal. — Ida  M.  Ellis. 

RUMMAGE. 

Two  quarts  of  green  tomatoes,  one  quart  red  tomatoes,  two  bunches 
of  celery,  three  large  onions,  three  red  sweet  peppers,  three  green  sweet 
peppers,  one  small  head  of  cabbage;  one-half  coffee-cup  of  salt.  Chop 
vegetables,  cover  with  salt  and  let  stand  over  night.  Drain  well  in 
morning,  add  three  pints  of  vinegar,  two  pounds  dark  brown  sugar,  one 
teaspoon  mustard,  one  teaspoon  pepper.  Cook  about  one  hour. — Mrs. 
Willard  Kirk. 


GRAYVILLE  COOK  BOOK  103 

CHOPPED  PICKLE. 

One  gallon  cabbage,  one-half  gallon  tomatoes,  one  quart  of  onions, 
one  pint  mangoes,  two  pounds  brown  sugar,  one-half  gallon  vinegar, 
two  tablespoons  of  salt,  four  tablespoons  ground  mustard,  two  table- 
spoons ginger,  one  tablespoon  cloves,  one  ounce  of  celery  seed,  one 
ounce  of  tumeric.     Boil  twenty  minutes. — Mrs.  Charlotte  Fieber. 

SWEET  TOMATO  PICKLE. 

Fifteen  pounds  of  sliced  green  tomatoes;  let  stand  over  night 
with  a  little  salt  sprinkled  over;  drain.  Five  pounds  sugar,  one  quart 
best  vinegar,  one  ounce  cloves,  two  ounces  cinnamon.  Boil  fifteen  or 
twenty  minutes;  skim  out  and  boil  syrup  until  thicker,  if  preferred,  but 
it  is  not  necessary.     (Best  I  ever  ate.) 

PLUM  CATSUP. 

Three  pounds  plums;  boil  and  squeeze  out  pulp,  then  add  one  and 
one-half  pounds  sugar,  two  tablespoons  cinnamon,  one  tablespoon 
allspice,  one  tablespoon  pepper  and  one  quart  vinegar. — Mrs.  Chester 
Melrose. 

DILL  PICKLES. 

Take  large  cucumbers  and  pack  in  a  jar  with  alternate  layers  of 
grape  leaves,  having  top  layer  of  leaves  and  dill.  Pour  over  this, 
brine  strong  enough  to  carry  an  egg.  Weight  on  top. — Mrs.  Fred  Schoe- 
neman. 

FRENCH  PICKLE. 

One  peck  of  green  tomatoes,  one  peck  of  sweet  peppers,  one  peck 
of  onions.  Slice  all  as  thin  as  paper.  Put  one  teacupful  of  salt  on 
each  and  drain  in  separate  cheese  cloth  bags.  Next  day  squeeze  very 
dry.  Put  on  to  boil  one  gallon  of  best  white  wine  vinegar  (no  other 
will  do),  six  pounds  of  brown  sugar,  five  cents  worth  cinnamon  bark, 
not  quite  so  much  cloves;  tie  spices  in  a  bag.  Pour  boiling  hot  over 
mixture  and  cook  until  heated  through. — Mrs.  W.  H.  Weed. 

TOMATO  CATSUP. 

One  peck  of  tomatoes,  six  large  onions;  boil  and  strain  through 
strainer.  Add  one  quart  of  vinegar,  three  cups  of  sugar,  one-third  cup 
of  salt,  one-half  teaspoon  ginger,  one-half  teaspoon  nutmeg,  one  tea- 
spoon mustard,  three  cents  worth  whole  cloves,  three  cents  worth  cin- 
namon bark,  and  red  pepper  to  taste.  Tie  cloves  and  cinnamon  in 
little  sack.     Boil  until  thick;  bottle  and  seal. — Mrs.  E.  J.  Briswalter. 


104  GRAYVILLE  COOK  BOOK 

PICKLED  BEETS. 

Take  beets  of  uniform  size ;  cook  until  tender.  If  small,  leave  whole, 
if  medium  size,  quarter.  Place  in  jars.  Boil  together  one  pint  of  good 
vinegar,  one  cup  of  sugar,  a  few  cloves  and  stick  of  cinnamon.  Fill  up 
the  jar  and  seal. — Mrs.  J.  B.  Jolly. 


Candies 

FONDANT  FOR  CHOCOLATE  CREAM. 

Put  in  a  granite  pan,  two  cups  granulated  sugar,  one  cup  of  water, 
and  one-half  saltspoon  (scant)  of  cream  of  tartar.  Stir  until  the  sugar 
is  dissolved,  but  not  a  minute  longer.  As  it  boils  crystals  will  form 
around  the  edge  of  pan,  and  these  must  be  frequently  removed  or  the 
whole  mass  will  become  granulated.  Boil  until  a  little  dropped  into 
cold  water,  can  be  rolled  in  a  soft  ball.  Have  large  platter  rubbed  with 
butter,  pour  syrup  out  on  this,  and  let  cool,  until  pressing  it  with  your 
finger  leaves  a  dent  on  the  surface.  If  stirred  while  too  warm  it  will 
grain.  When  it  will  dent,  work  it  with  a  spoon  until  it  becomes  a  very 
smooth,  fine,  creamy  white  paste,  which  is  soft  and  not  brittle,  and  can 
be  worked  in  the  hands.  Let  stand  for  a  day,  then  melt  chocolate  in  a 
dish,  set  over  boiling  water,  and  in  this,  dip  the  cream,  molded  into 
little  balls  or  cone-shaped  pieces.  Use  a  hat  pin  to  put  them  in  and 
take  them  out  of  the  chocolate,  and  lay  them  on  waxed  paper  to  dry. 
Pitted  dates  and  figs  can  be  stuffed  with  fondant,  which  is  the  founda- 
tion of  all  cream  candies,  then  dipped  in  chocolate.  A  delicious  rich 
confection  is  thus  made. — Besse  Vincent. 

SEAFOAM  CANDY. 

Dissolve  two  cups  light  brown  sugar  in  one-half  cup  hot  water; 
then  add  one-half  cup  Karo  syrup.  Boil  until  a  little  dropped  in  cold 
water  will  harden.  Have  whites  of  two  eggs  beaten  very  stiff;  pour 
candy,  a  little  at  a  time,  over  these,  beating  all  the  time;  add  one 
cup  of  nut  meats  (minced  very  fine),  and  one  teaspoon  vanilla. 
Beat  until  a  little  dropped  on  plate  will  stand  up  in  shape,  then 
drop,  by  teaspoonfuls,  on  waxed  paper. — Mrs.  Lou  Ronalds. 

PEANUT  BRITTLE. 

Put  two  cupfuls  of  granulated  sugar  in  a  saucepan;  stir  until  it 
melts  and  turns  a  little  brown;  add  one  cupful  of  peanuts,  that  have 
been  ground  or  crushed  fine;  turn  out  on  a  bread  board  and  roll  as  thin 
as  possible.  Work  quickly,  after  adding  the  nuts,  and  remove  from  the 
board  while  warm. — Eunice  Shelby. 


GRAYVILLE  COOK  BOOK  105 

CHOCOLATE  CARAMELS. 

Two  cups  of  brown  sugar  (or  white),  one  cup  of  milk,  one-half 
cup  of  molasses,  one-fourth  cup  of  butter,  and  one-fourth  cake  of 
Baker's  chocolate. 

NUT  CANDY. 

Three  cups  of  coffee  A  sugar,  one  cup  milk  (sweet),  butter  the  size 
of  a  small  egg,  and  one  cup  nuts,  cut  in  small  pieces.  Boil  until  it  will 
make  a  soft  ball  in  cold  water.  When  lukewarm,  add  nuts  and  beat 
until  creamy.  Put  in  buttered  tins  and  cut  in  squares  when  cold. — Mrs. 
Sam  Blair. 

MARSHMALLOWS. 

Two  and  one -half  cups  sugar,  one -half  cup  water;  boil  till  same 
will  ball  up  in  fingers,  when  put  in  cold  water.  Dissolve  one-half  box 
gelatin  in  one-half  cup  lukewarm  water.  Pour  syrup  in  dissolved  gela- 
tin and  beat  half  an  hour,  then  pour  into  a  square  pan  with  bottom 
covered  with  powdered  sugar,  into  which  a  little  cornstarch  has  been 
mixed  and  sifted. — Ida  Butler. 

DATE  FUDGE. 

Take  two  cups  light  brown  sugar,  put  in  a  kettle  on  the  rear  of  the 
stove  and  let  scorch  slightly.  Then  add  half  pint  of  water,  but  do  not 
stir.  Let  it  cook  very  s1owty,  until  it  threads  when  dropped  from  a 
spoon;  add  a  lump  of  butter  the  size  of  a  smaU  egg,  and  beat  until  it 
begins  to  harden,  then  stir  in  quickly  one  pound  of  seeded  dates. — 
Mary  C.  Barnett. 

WHITE  TAFFY. 

Two  cups  of  white  sugar,  one  and  one-half  cups  water.  Boil  until 
it  begins  to  get  stringy,  then  put  in  one-half  teaspoon  of  butter,  and 
tablespoon  of  vinegar. 

FUDGE. 

Two  cups  granulated  sugar,  two  tablespoons  cocoa,  one  cup  water, 
one  tablespoon  butter.  Cook  to  236  degrees  Fahr.,  or  until  it  forms  a 
soft  ball  in  cold  water.  Let  cool  for  ten  or  fifteen  minutes,  then  flavor 
with  vanilla  and  beat.  Pour  into  a  buttered  tin  before  it  hardens  and 
cut  into  squares. — M.  Madden. 

MARBLE  CANDY. 

Roll  out  white  and  chocolate  fondant;  place  one  on  top  of  the 
other,  roll  together  as  for  jelly  roll,  and  slice. — Grace  St.  John. 


106  GRAYVILLE  COOK  BOOK 

FRENCH  CANDY. 

Fondant. — Three  cups  sugar,  two  and  one-half  cups  water.  Stir 
until  sugar  dissolves.  Use  little  butter.  Cook  until  candy  forms  soft 
ball  in  water.  Let  cool.  Stir  fast  and  hard.  Knead  on  marble  slab. 
If  candy  seems  hard,  work  in  a  little  warm  water.  Flavor  and  color 
to  suit  taste.  A  variety  may  be  made  from  this  fondant,  according  to 
ability. — Grace  St.  John. 

CLOVE  CANDY. 

Two  cups  of  granulated  sugar,  one-half  cup  of  vinegar,  one-fourth 
cup  of  water,  one  teaspoon  of  butter,  five  drops  of  oil  of  cloves,  and 
little  red  fruit  coloring. — Dorothy  Briswalter. 

ORANGE  CANDY. 

Two  and  one-half  cups  brown  sugar,  one-half  cup  sweet  milk, 
juice  of  one  orange  and  grated  peel  of  one  orange,  one  cup  nuts,  chopped 
fine.  Cook  sugar  and  milk  until  it  rolls  up  like  a  ball  when  put  in  cold 
water,  stirring  constantly,  then  add  juice  and  cook  again  until  it  rolls 
up  like  a  ball  in  cold  water,  then  add  orange  peel  and  nut  meats;  beat 
until  cool. — Ida  Butler. 

PEANUT  CANDY. 

White  fondant,  roll  out,  spread  with  peanut  butter;  roll  and  slice. 

WHITE  GRAPES. 

White  grapes  rolled  in  the  fondant  make  a  nice  variety. — Grace 
St.  John. 

PECAN  CANDY. 

Mix  together,  one  cup  each  of  light  and  dark  brown  sugar  and 
one-half  cup  of  water.  Cook  until  the  syrup  will  thread  slightly  when 
dropped  from  a  spoon.  Remove  from  the  stove  and  let  cool  some  before 
pouring  into  the  beaten  white  of  one  egg.  Beat  this  mixture  until  it 
will  mold  nicely,  then  add  one  cup  of  pecans  and  drop  from  a  teaspoon 
onto  a  cold  platter. — Nora  P.  Sexton. 


GRAYVILLE  COOK  BOOK  107 


Miscellaneous 


1.  Cereals  keep  more  crisp  in  a  dry  glass  jar  tightly  screwed. 

2.  Salt  will  remove  fresh  ink  stain. 

3.  To  keep  ants  away,  wipe  the  shelves  with  water,  hot  with 
cayenne  pepper,  but  best  of  all  keep  them  immaculately  clean. 

4.  Pure  lemon  juice  is  a  capital  remedy  for  biliousness  and  sick 
headache. 

5.  Pineapple  is  valuable  in  throat  affections.  The  juice  is  the 
finest  thing  in  the  world  for  cutting  the  fungus-like  membrane  in 
diphtheria. 

A  TESTED  COUGH  REMEDY. 

Boil  three  large  lemons  in  water  ten  minutes,  drain  off  the  water, 
slice  the  lemons  as  thin  as  possible.  Put  in  an  earthen  bowl  on  stove 
until  the  mixture  is  at  boiling  point,  then  draw  to  back  of  stove,  let 
simmer  three  hours.  Remove  from  fire,  and  when  it  has  stood  one-half 
hour,  add  a  tablespoon  of  oil  of  sweet  almonds.  To  be  used  warm. 
Stir  and  take  in  teaspoonful  doses  as  often  as  needed. — Mrs.  Mathews. 

LEMON  SYRUP. 

Bake  a  lemon  twenty  minutes  and  squeeze  the  juice  upon  one- 
half  cup  of  sugar.  Excellent  for  hoarseness,  and  will  break  up  a  cold. — 
Mrs.  A.  D.  Nash. 

FRUITS  AS  REMEDIES. 

A  physician  says,  that  all  ripe  and  fresh  fruits  possess  valuable  tonic 
properties.  He  says  the  peach,  grape,  strawberry,  apple  and  orange 
rank  the  highest,  and  that  over-ripe  or  under-ripe  and  fibrous  fruits 
must  not  be  chosen.  The  portions  of  the  fruit  next  the  skin  possess 
the  highest  amount  of  mineral  qualities.  Oranges  and  other  citrus 
fruits  are  excellent  for  purifying  the  system.  The  banana  is  good  food 
when  the  intestines  are  in  an  irritated  condition,  for  its  fatty  and  oily 
qualities  act  as  an  emollient.  The  pineapple  is  the  best  remedy  for  a 
weak  stomach,  as  it  is  a  wonderful  aid  to  digestion.    Apples,  either  baked 


108  GRAYVILLE  COOK  BOOK 

or  raw,  are  good  for  a  sluggish  liver  and  for  gout,  and  the  juices  when 
unsweetened  will  correct  acidity  of  the  stomach.  The  carrot  contains 
pectic  acid,  which  is  valuable  help  to  aid  the  other  foods  in  digesting. 
Onion  and  garlic  are  unequaled  for  their  purgative  and  anti-scorbutic 
tendencies.  They  are  the  cleaners  of  the  system.  Asparagus  is  a  good 
diuretic.  Beans  and  peas  are  highly  nutritious  if  properly  masticated 
and  assimilated. 

TO  WASH  BLANKETS. 

Make  a  suds  of  white  soap  and  cold  water,  using  one  spoonful  of 
borax  to  each  pail  of  water.  Soak  over  night.  Next  morning  wash 
in  fresh  suds  and  rinse.  Do  not  rub  soap  on,  it  leaves  spots. — Mrs.  J. 
D.  Martin. 

TO    KEEP   CHERRIES    RED    AFTER   THEY   ARE    CANNED. 

One  way  is  to  wrap  the  jars  in  paper  before  storing  them  in  the 
dark  preserve  closet.  Another  way  is  to  add  a  few  drops  of  red  fruit 
color  to  the  cherries  when  you  are  cooking  them.  ■  You  can  make 
delicious  jelly  with  any  juice  you  have  left  when  canning  cherries  by 
taking  one-third  currant  juice  to  two-thirds  cherry  juice,  with  as  much 
sugar  as  you  have  of  both.     Boil  twenty  minutes. 

TO  CLEAN  FRUIT  CAN  LIDS. 

Put  a  few  at  a  time  on  the  stove  in  a  granite  kettle  and  cover  with 
vinegar.  After  scalding  a  little  while  take  out,  adding  more.  Cleanse 
well  in  water  until  clear,  then  scald  in  water  containing  borax,  and  they 
will  look  like  new.  By  following  this  method  I  have  never  lost  a  can  of 
fruit.  Heat  all  lids  in  boiling  water  before  placing  on  cans.  Never 
put  cold  lids  on  hot  cans.  If  your  rubber  rings  start  to  draw  up  under 
lid,  run  two  or  three  pins  straight  down  about  half  their  length  through 
the  edge  of  rubber  and  screw  lid  on  tightly. 

When  the  zinc  tops  for  fruit  jars  become  dingy  from  age,  I  find 
that  they  can  be  made  to  look  like  new  ones  by  standing  them  in  butter- 
milk for  twenty-four  hours.  When  taken  out  and  washed  in  warm 
soap-suds,  the  result  will  be  found  satisfactory  to  anyone  who  cares  to 
try  this  plan. 

TO  MAKE  A  JELLY  BAG. 

Gather  the  hem  over  an  embroidery  hoop,  sew  tape  securely  to  the 
hoop  and  hang  it  on  a  stick  over  a  large  bowl  or  preserving-kettle  to 
drain.  In  this  way  the  fruit  can  be  poured  in  the  bag  without  spilling 
it  or  burning  your  hands,  and  there  is  no  danger  of  the  bag  slipping. 
A  jelly  bag  should  be  made  with  a  sharp  angle  to  insure  the  maximum 
of  pressing. 


GRAYVILLE  COOK  BOOK  109 

PRESERVING  SMALL  FRUITS. 

Try  preserving  cherries  this  way:  After  pitting,  cover  with  vine- 
gar and  let  them  stand  forty-eight  hours.  Drain  and  pack  in  stone 
jars,  allowing  a  cupful  of  sugar  to  each  cupful  of  cherries.  Stir  every 
day  until  sugar  is  dissolved.  They  are  delicious  with  cold  meat,  or 
can  be  used  in  puddings. 

To  keep  cherries  solid  or  whole  when  canned,  pit  them  in  the  even- 
ing; have  in  readiness  any  vessel  large  enough  to  hold  them.  Measure 
the  sugar,  and  put  first  a  layer  of  cherries,  then  a  layer  of  sugar,  until  all 
are  used.  Let  stand  until  morning,  and  then  can  or  preserve  them. 
When  opened  for  use  they  will  be  as  solid  as  when  picked. 

A  TABLE  OF  MEASURES. 

Young  housekeepers  and  all  others  who  believe  in  exact  measure- 
ments may  like  a  table  of  measures.  Paste  it  on  the  wall  over  the  mix- 
ing table.     It  may  come  in  handy  some  day. 

Sixty  drops  make  a  tablespoon. 

Three  teaspoons  equal  one  tablespoon. 

Eight  rounded  tablespoons  of  dry  material  equal  one  cupful. 

Sixteen  tablespoons  of  liquid  equal  one  cupful. 

One  cup  of  liquid  is  half  a  pint. 

One  heaping  tablespoon  sugar  is  one  ounce. 

One  heaping  tablespoon  butter  is  two  ounces. 

One  cup  butter  or  sugar  is  half  a  pound. 

Two  cups  of  flour  is  a  pound. 

One  cup  of  rice  is  half  a  pound. 

One  cup  of  Indian  meal  is  six  ounces. 

One  cup  bread  crumbs  is  two  ounces. 

One  pint  of  ordinary  liquid  is  one  pound. 


City  Meat  Market 

Headquarters  for  Best  Grades  of 

FRESH  AND  CURED  MEATS 
E.  M.  JOHNSON 

Three  Doors  East  of  P.  O.  Both  Phones 


110 


GRAYVILLE  COOK  BOOK 


ood   cooks   all   over 
the  country  use 

Karo 

for  cooking,  candy 

making  and  all  table 

uses. 

It  gives  a  fine  flavor. 


Use  it  in  all  dishes  where  sweetening  is  needed — in  ginger- 
bread, ginger  cakes  and  cookies  ;  in  sauces,  preserves,  pastry, 
puddings  and  other  desserts,  and  in  sweetening  vegetables. 
Karo  Cook  Book — fifty  pages,  including  thirty  perfect  recipes 
for  home  candy  making — free.  Send  yonr  name  on  a  post 
card,  to-day. 


Corn  Products  Refining  Company 


P.  O.  Box  161 


New  York 


Apple,  Quince,  Peach  and  Plum 
Butter 


Fruit     Sugar 

1  lb.         %  lb. 


'Karo      Water       Time 

Va,  lb.     to  cover   %  to  1  hr. 


Cover  fruit  with  water  and  cook  till  soft. 
Rub  through  a  coarse  strainer.  Add  sugar 
and  Karo  and  cook  till  thick,  adding  spices  to 
taste. 


DIVINITY 

2-3  cup  Karo  2  cups  sugar 

1-3  cup  hot  water        2  ounces  chopped  nuts 
2  eggs  (whites  only)    2  ounces  chopped  raisins 
1  teaspoon  vanilla 

Boil  sugar,  Karo  and  water  together  till  it  forms  a 
hard  mass  in  cold  water.  Beat  whites  of  eggs  very 
stiff,  and  beat  in  the  nuts  and  raisins.  Pour  on  the 
hot  syrup,  beating  all  the  time.  When  mixture  will 
stand  alone,  drop  from  teaspoon  onto  buttered  plates. 


Those  dainty  "  old  home  "  cus- 
tards and  puddings  are  so 
good  when  you  make  them  with 

Kingsford's  Corn  Starch 

Why  do  you  risk  failure  with  ordinary 
corn  starches  ?    The  cook  who  knows 

uses  Kingsford's — that's 
the  reason  she  gets  results 
that  so  many  cooks  miss. 
Insist  on  getting   Kings- 
ford's — your  grocer  has  it. 

Send  a  post  card  today  for  Kings- 
ford's  COOK  BOOK— recipes  for 
■68  of  the  best  dishes  you  ever  ate. 

T.  KINOSPORD  ft  SON 

Oswego,  N.  Y. 

National  Starch  Co.,  Successors 


GRAYVILLE  COOK  BOOK  111 


WALDEN 


Does  only  the  Highest  Grade  of 


Photograph: 


3103^  Upper  Third  Street 

EVANSVILLE,  IND. 


Dr.  M.  Ravdin 

EYE,  EAR,  NOSE  AND  THROAT 

223  Main  Street 

EVANSVILLE,  INDIANA 

Phone  654 


112  GRAYVILLE  COOK  BOOK 

THRIFTY  WOMEN 

Very  frequently  the  women  are  the  money  savers  of  the  family.  To 
encourage  these  thrifty  women,  this  bank  grants  them  every  privilege  for 
their  benefit  and  convenience.  We  will  be  glad  to  assist  ladies  who  may 
desire  to  open  a  bank  account,  make  out  deposits,  checks,  or  give  out  in- 
formation that  may  be  desired  in  reference  to  our  banking  departments. 
Write  us  or  call  in  and  see  us.     One  dollar  opens  an  account. 

The  FIRST  NATIONAL  BANK,  of  Grayville,  111. 


MISS  EMILY  BUTLER 

MILLINERY 

Grayville  :-:  Illinois 


DONTWAIT! 

UNTIL  BAKING  DAY 
TO  ORDER 

Royal  or  Sunflour 

EVERY  SACK  GUARANTEED 

Geo.  P.  Bowman  &  Sons 


GRAYVILLE  COOK  BOOK  113 

Millinery  That  is  Charming,  Distinctive  and  Reasonable 

New  trimmed  hat  styles  for  fall  and  winter  have  never  been 
displayed  to  better  advantage  than  they  are  now  in  our  Millinery 
Department.  But  the  prices  are  just  about  half  of  what  you  would 
pay  elsewhere  for  hats  of  like  beauty,  because  these  charming  re- 
productions of  original  conceptions  are  trimmed  in  our  own  depart- 
ment and  priced  in  our  own  reasonable  way. 

THE    MISSES    LA    MAR 


THE  GRAYVILLE  COOK  BOOK 

WAS  PRINTED  AND  BOUND 
BY  THE 

KELLER-CRESCENT  CO. 

PRINTERS,  ENGRAVERS,  STATIONERS, 
LITHOGRAPHERS  AND  BLANK  BOOK  MAKERS 

2  I  6,  2  I  8,  220  LOCUST  STREET 
EVANSVILLE,  INDIANA 


FOR     BEST    RESULTS 

In  Cooking  Use  Our  Flavoring  Extracts  and 

SYMOND'S    INN    SPICES 

The  finest,  purest,  spiciest  spices  sold.    A  pinch  does  as  much  flavoring  as 
££  a  teaspoonful  of  ordinary  spice.    Cloves,  Allspice,  Jamaica  Ginger, 
Cayenne,  Cream  Tartar,  Black  and  White  Pepper. 

MADDENS    DRUG   STORE 


114  GRAYVILLE  COOK  BOOK 

H.  B.  MARTIN,  M.  D. 

Physician  and  Surgeon 


Special  Attention  Given  to  Diseases  of 

WOMEN  and  CHILDREN 
BOTH  PHONES  GRAYVILLE,  ILLINOIS 


CLIFFORD  SHOPBELL  &  COMPANY 

ARCHITECTS 

No.  707  Furniture  Building 

EVANSVILLE  -:-  INDIANA 

TELEPHONE  No.  45 


Licensed  Architects  State  of  Illinois 

GRAYVILLE  INDEPENDENT  LEADS 

OTHERS  FOLLOW 

When  you  are  looking  for  THE  BEST  in  job  printing, 
either  m  style  or  workmanship,  visit  The  Grayville  In- 
dependent Office.  Samples  submitted  for  your  in- 
spection.       ::::::         :         :         : 

INDEPENDENT  PRINTING  COMPANY 

PHONE  22-R  GRAYVILLE,  ILLINOIS 


GRAYVILLE  COOK  BOOK  115 

Mosber^er  &  Murray 

Painters,  Paperhangers,  Signwriters 
and  Decorators 


WE  GUARANTEE  SATISFACTION  ON  ALL  OUR  WORK 


We  sell  Wall  Paper  at  Wholesale  Prices.    For  inspection  of  our  Work 
Visit  the  New  M.  E.  Church  and  the  New  Carnegie  Library 

at  Grayville,  Illinois 


Estimates  Cheerfully  Given  on  all  Work 

Cumberland  Phone  36-W  GRAYVILLE,  ILL.  Independent  Phone 
LET  US  FIGURE  ON  YOUR  WORK 


FOR  A  GOOD  CUP  TRY 

Chase  &  Sanborn's  Coffees  and  Teas 

CHOICE  PRIVATE  GROWTHS 

RECOGNIZED  BY  THE  MOST 
DISCRIMINATING  AS  THE 


"FINEST  GROWN" 

Sold  in  Grayville  at 

HALL'S  ONE  PRICE  CASH  STORE 


116  GRAYVILLE  COOK  BOOK 


Smith's  Produce  and  Poultry  Company 

they  say, 
For  poultry  and  eggs  highest  prices  pay, 
They  buy  also  nuts  and  butter  and  hides 
And  all  your  old  junk  they  take  besides, 
For  all  of  which  their  price  is  fair, 
And  all  their  patrons  are  treated  square. 


PLAYER     PIANOS 

PIANOS 

SHEET  MUSIC,  BOOKS  AND 
EVERYTHING  MUSICAL 

Largest   Stock,    Lowest    Prices,   Easiest   Terms 
OLD  INSTRUMENTS  EXCHANGED 

HARDING   &  MILLER  MUSIC  CO. 

404  MAIN  ST.    EVANSVILLE,  IND. 


GRAYVILLE  COOK  BOOK  117 


WITH  the  intention  of  supplying  the  most  exacting 
consumer  with  a  line  of  food  goods  of  Highest 
Quality  and    Complete   Variety,   we    have     for 
years  employed    only  skilled  experts  and    ap- 
plied the  most  scientific  knowledge   and  experience  in   the 
preparation  of   Richelieu,  Ferndell   and   Batavia  Brands  of 
Food  Products. 

During  that  time,  ever  mindful  of  the  fact  that  the  best 
was  none  too  good,  we  have  striven  for  that  maximum  of 
excellence  which   discriminating   housekeepers  appreciate. 

There  is  no  surer  way  to  provide  the  best  for  the 
table  than  to  serve  the  foods  to  be  found  under  these 
brands  and  no  surer  way  to  have  your  every  meal  a 
delicious  repast. 

HIGHEST  QUALITY,  SKILL,  CLEANLINESS— 

a  combination  which  has  made  these  brands  of   Food   Pro- 
ducts the  best  to  be  had. 

These  brands  comprise  Coffees,  Teas,  Canned  Fruits 
and  Vegetables  of  all  varieties,  Sea  Foods,  Preserves* 
Jams,  Jellies,  Mince  Meat,  Olives,  Catsup,  Salad  Dressing, 
Condiments,  Relishes,  etc.,  etc. 


Sprague,  Warner  Company, 
CHICAGO 


118  GRAYVILLE  COOK  BOOK 

Jacoby  Art  Glass  Co. 


2700  St.  Vincent  Avenue 
ST.  LOUIS,  MO. 


Designers  and  Makers  of  CHURCH  WINDOWS 


OUR  RECORD  FOR  10  YEARS 

1901    TO    1911 

We  Furnished  Art  Glass  and  Memorial  Windows  for  786  Churches 

in  29  States 


DR.  WILLIAM  HILL  FIELD 

U6  First  Street 
EVANSVILLE,  IND. 


Practice  Limited  to  Eye,  Ear, 
Nose  and  Throat 


GRAYVILLE  COOK  BOOK 


119 


aAAAAAAAAAAAAAAAAAAAAAAA 

I  THOROUGHLY  RELIABLE  | 

X    THE  BEST  RESULTS  ARE  OBTAINED    X 
w  BY  USING  x 


Baker's 
Chocolate 

(Blue  Wrapper*  Yellow  Label) 

In  making  Cakes,  Pies,  Puddings, 
Frosting,  Ice  Cream,  Sauces, 
Fudges,  Hot  and  Cold  Drinks 

For  more  than  132  years  this 
chocolate  has  been  the  standard 
for  purity,  delicacy  of  flavor 
and  uniform  quality. 

53  Highest  Awards  in  Europe  and  America 

The  trade-mark,  "La  Belle  Chocolatiere," 
on  every  genuine  package.  A  beautifully 
illustrated  booklet  of  new  recipes  for 
Home  Made  Candies  and  Dainty  Dishes 
sent  free.     Drop  a  Postal  to 

Walter  Baker  &  Co.  Ltd. 


X 
X 
X 
X 

X 

X 
X 
X 


Registered 
U.  S.  Tat.  Office 


Established  1780 


DORCHESTER,  MASS. 


XXXXXXXXXXXXXXXXXXXXXXXX 


120  GRAYVILLE  COOK  BOOK 

HARRY  DALBY 

DEALER  IN 

Hardware,  Stoves,  Tinware, 
and  Graniteware 

Iron  and  Copperware,  Iron  and  Tin  Roofing  and  Spouting 

Grayville,  Illinois 


Edw.  F.  Sonntag  Mantel  &  Tile  Co. 


Wood  Mantels  and  Tiles 
Electrical  Fixtures 


316-31  8-320  Up.  6th  St.  Evansville,  Ind. 


GRAYVILLE  COOK  BOOK  121 

J.M.BLOOD&BROS. 

Lumber  and  Building  Material 

Saw  and  Planing  Mill 

Oak  and  Gum  Framing  and  Finishing 
Lumber  a  Specialty 

PHONE  30  GRAYVILLE,  ILL. 


DR.  C.  S.  KEAGY 

GRAYVILLE.    ILLINOIS 


J.  H.  NASH  &  CO. 

Exclusive  Furniture  Dealer 


FUNERAL  DIRECTOR  AND 
EMBALMER 


GRAYVILLE  :-:  ILLINOIS 


122  GRAYVILLE  COOK  BOOK 

Ronalds  and   Ronalds 

DEPARTMENT  STORES 

GRAYVILLE  -:-  ILLINOIS 


CLOTHING         GROCERIES      DRY  GOODS 
SHOES  FURNITURE 

The  Home  of  Hart,  Schaffner  and  Marx  Clothes 

Pingree  Shoe  for  Women  Hanan  &  Crossett  Shoe  for  Men 


IVERS8PQNDHAN0S 


A  Lifetime 
Of  Musical  Enjoyment 

AWAITS  THE  PURCHASER  OF  AN 

IVERS  &  POND  PIANO 

Its  rich  powerful  tone  will  more  than  satisfy  the 
most  critical  taste. 

A  visit  to  our  store  will  surprise  and  please  you. 


Oldendorfs  Music  House,  Mt.  Carmel,  III. 

<Z&3k 


GRAYVILLE  COOK  BOOK 


123 


£Sa8S::%¥S8>B8: 


J.  L.  PORTER,  PRINCIPAL 


Draughon's  Practical  Business  College* 


Day  and  Night  Sessions 


Telephone  1199 


